Adapted from Chatelaine Magazine
, October 2007Prep time: 20 minutes
Cooking time: 30 minutes
Serves 8
Ingredients:
2 leeks, white and light green part only
4 tbsp butter
6 large carrots, peeled
1 large apple, peeled and chopped
1 large ripe pear, peeled and chopped
2 tbsp Thai red curry paste which was so mild we could hardly taste any (the recipe called for 1 tsp mild Indian curry paste, but I didn’t have any)
8 cups (2x900ml containers) chicken broth
2 tbsp fresh thyme or 1 tbsp dried
Sour cream & chopped chives (options for serving/garnish- I didn’t bother, and it was just delicious as is….I would however add more curry next time)
Directions:
1. Cut the leeks in half lengthwise and rinse well. There’s nothing worse than biting into grit at the table. Pat dry and thinly slice across.
2. Melt the butter in a large Dutch oven (big pot) and saut̩ the leeks until they are soft (about 5 minutes). Add the carrots and continue to saut̩ for another 3-4 minutes. Add the apple, pear, curry paste (I added this after the soup was cooked so that I could take some out for the baby Рhe seemed to enjoy it), thyme and chicken broth.
3. Stir in any bits stuck to the bottom of the pot and bring it to a boil. Lower the heat to simmer and cook uncovered for about 30 minutes, stirring occasionally and adding more curry if needed. It’s better to start with a little and keep adding than to have it too spicy to begin with. The curry is supposed to just round out the sweet flavors of the fruit and vegetables, not overpower them.
4. Use an immersion blender if you have one for the next step…so much easier to clean up after. If you don’t have one, use the blender. Puree the soup (in batches if you use the blender). Taste for seasoning and serve.
According to the magazine, the soup will keep for up to 5 days in the fridge or freeze for up to 2 months. It was so good, we licked the bowls clean and didn’t have any leftovers for lunch!
Related links: Food and Drink Recipes Soup
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