Apples are everywhere these days - Even in soup!
For this, the 7th week of the Steemit IronChef Competition, I've prepared two flavorful apple soups and two apple garnishes. With contrasting, yet complementary flavors, these soups and their toppings are a comforting fall meal that I want to have over and over again.
The process!
Here's what went in to each of the components.
Cheesy apple & collard curry soup
Ingredients
- collard greens
- apples
- potatoes
- onion
- garlic
- curry powder
- sharp aged cheddar
- olive oil
- chicken broth
- salt to taste
- cream
Directions
- Saute the onion, garlic, and curry in olive oil, then add the chopped apples and collards. After a few minutes, add potatoes and cover with chicken broth. Add salt to taste.
- Once all vegetables were cooked through, I blended the soup until smooth and added a bit of cream to smooth it out even more.
- Shred the cheese and stir it into the hot soup until it's fully incorporated. Done!
Smoky cumin squash & apple soup
Ingredients
- kabocha squash
- acorn squash
- bacon
- cumin
- onion
- apple
- apple cider
- shallot
- salt
- cream
Directions
- Brown the bacon and use the grease to saute the onion, shallot and cumin.
- Bake the squash at 350F until cooked through.
- Add apples and squash to the pot and cover with apple cider.
- Once everything is cooked through, remove the bacon and blend the soup. Add a bit of cream to smooth it out even more.
For texture and additional fun flavors, I made two different garnishes for the soups. Here's what's going on with the garnishes:
Savory apple granola
Ingredients
- shredded apple
- crushed walnuts
- curry powder
- honey
- kabocha squash seeds
- olive oil
- salt
Directions
- Combine all ingredients and bake at 300F until crisp, about 20-30 minutes. Done!
Apple walnut chutney
Ingredients
- finely diced apple
- finely diced onion
- sliced green onion
- curry powder
- salt
- olive oil
- shallot
Directions
- Combine all ingredients and saute for 3 minutes until onions are just softened.
