Recipe

Chilled Artichokes Roman Style Recipe


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Ingredients
  • 1 md Boiling potato
  • 1 Celery rib
  • 1 Carrot
  • 2 Granny Smith apples
  • 1 1 inch piece fresh gingerroot
  • 4 Garlic cloves
  • Beet relish; recipe follows
  • 2 tb Vegetable oil
  • 1 md Onion
  • 2 tb sliced fresh coriander leaves
  • 1 1/2 tb Curry powder; preferably West Indian
  • 10 c Chicken stock
  • 1 c Heavy cream

Directions
  • Step #1 Peel, quarter, & core apples.
  • Step #2 Cut quarters crosswise into 1/4-inch thick slices.
  • Step #3 Peel potato.
  • Step #4 Cut potato, celery, onion, & carrot into 1/2-inch cubes.
  • Step #5 Coarsely chop garlic.
  • Step #6 Peel gingerroot & coarsely chop.
  • Step #7 In a 6 quart heavy kettle saute apples, celery, stirring frequently, & gingerroot with coriander & curry powder in oil over moderately high heat, garlic, until onion is softened, potato, carrot, onion, about 5 mins.
  • Step #8 Add stock & let simmer, stirring every once in awhile, until vegetables are tender, about 30 mins.
  • Step #9 Cool soup 20 mins.
  • Step #10 In a mixer puree soup in batches (use caution when mixing hot liquids) & pour through a fine sieve into a heatproof bowl.
  • Step #11 Cool soup, uncovered.
  • Step #12 Chill soup, covered, at least 4 hrs & up to 2 days.
  • Step #13 Stir cream into soup & Spice up this with salt & pepper.
  • Step #14 Serve soup topped with beet relish.
  • Step #15 Yield: 10 c.
  • Enjoy the Chilled Artichokes Roman Style recipe

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