You know you have too many apples when you start making apple soup! This recipe, from the Prairie Fruit Cookbook, is a nice change from all sweet things we often make with apples – what do you know, they’re great in savory dishes as well.
Simple and elegant, this soup makes an impressive first course to any special dinner.
| Apple Curry Soup |
Apple Curry Soup
Ingredients
1 Tbsp. butter
1 large onion, sliced thinly
1 large onion, sliced thinly
4 cups vegetable stock
3 Manitoba apples, cored, peeled, & chopped (Goodland is a nice variety for this recipe, but you can use other varieties as well)
1 tsp. curry powder (or to taste)
3 sprigs of curry plant leaves (optional)
2 Tbsp lemon juice
2 Tbsp. butter
1/4 cup all purpose flour
1/2 cup light cream
salt and pepper to taste
Preparation
Sauté onion in 1tbsp of butter until soft.
Add soup stock, apples, curry powder, curry leaves and lemon juice.
Bring to a boil.
Reduce heat and let simmer for 10 to 20 minutes until apples are soft but not mushy.
Strain mixture through a sieve or a food mill, or use an immersion blender to puree until fine.
In another large saucepan, melt remaining butter.
Mix in flour and cook 1 to 2 minutes.
Whisk in the strained soup.
Heat through.
Adjust seasoning.
Heat cream in the microwave.*
Add cream to soup.
Garnish with sprig of curry plant.
Serve.
Makes 4 servings.
*Heating cream will help prevent it from curdling when being added to a hot liquid.
| Sauté onions. |
| Add apples, stock and seasoning. |
| Strain mixture through food mill. |
