Granny Smith Apple And Yam Soup with Glazed Slivered Almonds

Granny Smith Apple And Yam Soup with Glazed Slivered Almonds and Pomegranate seeds

Granny Smith Apple And Yam Soup with Glazed Slivered Almonds and Pomegranate seeds

A comforting bowl of soup

Kids-approved variation

Apple And Yam Soup with a little hot sauce and creme fraiche

An alternate presentation: with a little hot sauce and sliced green grapes

Silky and warming with a hint of ginger and curry, this soup is perfect for a chilly fall night.

Granny Smith Apple And Yam Soup with Glazed Slivered Almonds

Adapted from A Beautiful Bowl of Soup by Paulette Mitchell

Ingredients

For the almonds

For the soup

  • 1 tablespoon canola oil
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 leek (white part only), halved lengthwise, rinsed, and cut into ¼-inch slices
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons curry powder
  • 5 cups vegetable stock (I really like Pacific Natural Foods Organic Low Sodium Vegetable Broth)
  • 1 medium orange-fleshed sweet potato (about 10 ounces), peeled and cut into ½-inch chunks
  • 2 Granny Smith, or other tart apples, peeled and cut into ½-inch cubes
  • ½ cup dry white wine (Using good-quality wine is the key. You can use the same wine that I am suggesting for wine pairing)
  • Salt and ground white pepper to taste
  • Pomegranate seeds or dried cranberries for garnish

Directions

For the almonds

  1. Stir agave nectar  and almonds constantly in a heavy skillet until they are light caramel color.
  2. Spread on greased cookie sheet to crisp and cool.

For the soup

  1. Heat the oil in a Dutch oven over medium heat.
  2. Add the carrot, celery, leek, garlic, ginger, and curry powder; cook, stirring occasionally, until the leek is softened, about 5 minutes.
  3. Stir in the vegetable stock, sweet potato, apples, and wine. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the vegetables are very tender, about 25 minutes.
  4. In several batches, purée the soup in a blender until smooth. Pour the soup into the pan and reheat to serving temperature. Season to taste.
  5. Garnish each serving with a sprinkling of almonds and pomegranate seeds or dried cranberries.

Wine Pairing

Fruity and elegant, this lively Paul Dolan Vineyards Sauvignon Blanc has a strong body to complement the boldness of the soup

Granny Smith Apple And Yam Soup with Glazed Slivered Almonds

A comforting bowl of soup

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{ 6 comments… add one }
  • irene October 5, 2010, 7:23 PM

    I’m soo making this tonight!!

  • Faina October 5, 2010, 7:47 PM

    Hope you love it as much as me

  • Rita October 7, 2010, 6:12 AM

    Yum, this looks sooo good. Can’t wait to try it at home.

  • Faina October 7, 2010, 3:19 PM

    It will make you weak in your knees, Rita

  • Lisa October 11, 2010, 5:33 AM

    That really does look comforting. I love soups with warmth and spice.

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