Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Chilled Soups
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7 hr
6 hr
1 hr
10 cups




Peel, quarter, and core apples. Cut quarters crosswise into 1/4-inch thick slices. Peel potato. Cut potato, onion, celery, and carrot into 1/2-inch cubes. Coarsely chop garlic. Peel gingerroot and coarsely chop.

In a 6 quart heavy kettle saute apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry powder in oil over moderately high heat, stirring frequently, until onion is softened, about 5 minutes. Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Cool soup 20 minutes.

In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl. Cool soup, uncovered. Chill soup, covered, at least 4 hours and up to 2 days. Stir cream into soup and season with salt and pepper.

Serve soup topped with beet relish


Peel beet, apple, and onion and cut into 1/4-inch dice. In a heavy saucepan heat oil over moderately high heat until hot but not smoking and saute beet, apple, and onion until onion is softened, about 5 minutes. Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes. Transfer relish to a heatproof bowl and cool. Chill relish, covered, at least 4 hours and up to 1 week.

Yield: 1 1/2 cups

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