Curried Apple Soup

Title:
Curried Apple Soup

Yield:
6 Servings

Categories:
Soups,
Spicy




Ingredients:





     2 lg Cooking Apples


          Lemon Juice


     2 ts Curry Powder


     3 tb Butter Or Vegetable Oil


     5 c  Chicken Stock


     1 ts Salt


   2/3 c  Apple Juice


 1 1/4 c  Whipping Cream


          Ground Ginger






 Servings:  6 Cooking Time: 30 Minutes


 


 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.


 


 From How To Make Good Curries by Helen Lawson Copyright 1973


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini