Curried Apple Soup
Yield
6 servingsPrep
15 minCook
30 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
apples
|
*
|
| 1 | x |
lemon juice
|
*
|
| 2 | teaspoons |
curry powder
|
|
| 3 | tablespoons |
butter
|
|
| 5 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
apple juice
|
|
| 1 ¼ | cups |
heavy whipping cream
|
|
| 1 | x |
ginger
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
apples
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1E+1 | ml |
curry powder
|
|
| 45 | ml |
butter
|
|
| 1.2 | l |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
apple juice
|
|
| 296 | ml |
heavy whipping cream
|
|
| 1 | x |
ginger
ground |
*
|
Directions
Peel and core the apples, keeping a few curls of peel for a garnish.
Mince this peel and keep it in water with a little lemon juice until needed.
Fry the curry powder in the butter until dark brown.
Stir in about a quarter of the stock and cook until the mixture is smooth.
Add the rest of the stock and the salt.
Mince the apples and drop immediately into the stock in order that they do not discolor in the air.
Cover and allow to simmer, gently, for 20 minutes or until the apples are soft.
Add the apple juice and blend well.
Chill the soup for several hours, or until needed.
Add the chilled cream just before serving.
Sprinkle a little ginger on top when you serve and garnish with the minced apple peel, if desired.
