Curried Celery-Apple Soup with Shiitake Recipe - Allrecipes.com
  • READY IN 50 mins

Curried Celery-Apple Soup with Shiitake

Recipe by  

"This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
  2. Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
  3. Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
  4. Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • To make garlic paste, peel garlic cloves, and using a chef's knife, smack garlic cloves with the flat of the blade to smash. Mince until you can't make the pieces any smaller. Scrape garlic into a small pile and sprinkle on a large pinch of kosher or sea salt to add traction and break down the garlic. Using the side of your knife, push down and slide the knife over the salted garlic bits, crushing them with the flat of the knife. Repeat until garlic breaks down to paste-like consistency.
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Reviews More Reviews

Aug 05, 2011

Surprisingly good! I was looking for a recipe that wasn't the usual miso soup in order to use up some miso, and this was it. The combination of apple/celery/shiitake is interesting, but it works. I used tofu in mine which wasn't a problem. Since I used miso, I left out the broth because I figured it would have enough sodium between that and the extra salt and I don't like a lot of salty taste, so just use your judgement when it comes to that. Otherwise, I'll definitely make this again!

 
Dec 02, 2011

To the commenter above who said there wasn't enough water: did you add an entire head of celery or just one stalk? Celery is mostly water, and when blended with the chicken broth and apple, it all breaks down to form the base of the soup. It seems there was a bit of an error in the edit/publish on this recipe, as my original submission does specify that the celery isn't just a few stalks, but an entire head. This may be what was missing when you made it.

 

5 Ratings

Nov 30, 2011

I think this recipe is missing a couple of things. One, it is soup that is supposed to serve 10, but it only calls for 1 1/4 cup water. With the miso, the salt, and all the spices, it turns out entirely to salty and spicy and doesn't make much. Two, after adding several cups of water to the mixture which took care of the strong taste of seasonings, it was lacking substance. It tasted like well seasoned water. I ended up grabbing whatever vegetables I could find in the refrigerator and adding them to this soup. I added two cups of sweet potatoes, 1 potato, chopped carrots, rice, etc. After all that, it was worth eating and had nice flavors.

 
Feb 25, 2013

If you think a tablespoon of salt and a tablespoon of pepper are too much,you're correct. Cut these by 75% and the soup might taste good. And, triple the liquid called for in the recipe. We added rice and water, and more organic vegetable stock until we could eat it. It was a good idea, but way too many spices and salt.

 

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Nutrition

  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 915 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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