Total Time
Prep 25 mins
Cook 30 mins

I served this with a Thanksgiving dinner and it complimented the meal. Make the day ahead, refrigerate and heat just before the dinner

Ingredients Nutrition

  • 1 12 cups onions, chopped
  • 1 cup celery, chopped
  • 1 medium potato, peeled and chopped
  • 1 cucumber, peeled, s eeded and chopped
  • 1 large granny smith apple, peeled, cored and chopped
  • 3 cups chicken stock
  • 12 cup milk or 12 cup light cream
  • 34 teaspoon curry
  • salt and pepper
  • chopped chives (to garnish) (optional)


  1. Combine the onion, celery, potato, cucumber, apple and chicken stock.
  2. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
  3. Cool slightly and puree in a food processor or blender.
  4. Return to saucepan stir in the remaining ingredients (not the chives).
  5. Heat again and taste- adjust seasoning.
  6. Sprinkle with chives.
  7. Serve very hot.
Most Helpful

Great combination of flavors. I used a hot madras curry powder and it was perfect against the sweetness of the apple and cucumber. I garnished with chopped green parts of the scallions (close enough if you don't have chives). Makes a nice starter soup or just a warming lunch. Thanx!

*Parsley* January 13, 2012

Great, easy, fast and creamy soup with little cream! Also, healthy and low calorie! Thanks!

celia_47 September 09, 2011