WOW! Can I give this recipe 10 stars?? I had my doubts going in that it would end up tasting funky, but the combination of flavors was wonderful and I didn't even have to add any salt at the end b/c it was so flavorful. I used two large leeks (about 1.5 lbs) with both the green and white parts, 2 lunchbox sized Granny Smith apples (0.75 lbs), double the amount of potatoes (1.5 cups), the full 2 tsp of curry powder, and 3 cups of chicken broth. I substituted olive oil for margarine. After simmering for 30 minutes, I was tempted to leave the soup whole and un-pureed because I really liked the texture of the softened leeks, but the puree-ing actually blended the flavors together very nicely. Adding the yogurt was a nice touch of sourness and temperature difference with the warm soup. I would absolutely make this recipe again. I think it would be very impressive to serve to guests as well.
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WOW! Can I give this recipe 10 stars?? I had my doubts going in that it would end up tasting...