Curried Vegetable Bisque

This recipe works with many variations, says contributor Gwen Peachey. “The red color and apple sweetness are key, but otherwise, any combination of vegetables (except green ones) will work. It is great for groups and freezes well.”

Yields 20 cups / 5 L

5 cups / 1.3 L tart apple (peeled and chopped)

2 cups / 500 ml onion (chopped)

2 cups / 500 ml red sweet pepper (chopped)

11/2 cups / 375 ml carrots (chopped)

3/4 cup / 175 ml celery (diced)

In large soup pot sauté in 2 teaspoons oil until vegetables are soft, 7-10 minutes.

31/2 cups / 875 ml chicken or vegetable broth

3 cups / 750 ml potatoes (chopped)

1/2 cup / 125 ml raisins

3 tablespoons curry powder

3/4 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon dried thyme

Stir in and bring to boil. Reduce heat, cover and simmer, stirring as needed, until potatoes are soft, 12-15 minutes. Purée in batches in blender or food processor. Add some broth if mixture is too thick. For a chunkier soup do not purée about 2 cups / 500 ml soup. Return everything to soup pot.

31/2 cups / 875 ml beef or vegetable broth

3 cups / 750 ml milk

11/4 cups / 300 ml dry milk powder

1/3 cup / 75 ml tomato sauce

Add. (The soup can be made ahead up to this point and refrigerated up to 24 hours.) Reheat soup over medium heat until hot but do not boil, about 10 minutes.

2 cups / 500 ml cooked shrimp or chicken (chopped; optional)

salt to taste

Stir in. Just before serving, add 3-4 tablespoons chopped fresh cilantro or sprinkle cilantro into the individual bowls as a garnish (optional). Or serve with chutney.

Gwen Peachey, Corvallis, Oregon

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