Prep 15 mins
Cook 30 mins
Quick and easy way to use up some extra apples you have laying around and an alternative to making a desert. This is excellent served hot and suitable for freezing for later use. You can also serve this cold, but I prefer it hot.
- 4 tablespoons butter
- 2 onions
- 2 tablespoons curry powder
- 7 1⁄2 cups chicken stock
- 8 apples (I like Red Delicious or Fuji)
- 3⁄4 cup dried apricot, chopped
- 1 cup light cream
- salt and pepper
- slivered almonds (to garnish) or parsley (to garnish)
- Melt butter in a large pan over medium heat.
- Add onions and saute gently until done, but not browned.
- Stir in the curry powder and cook for one more minute.
- Pour in the chicken stock and bring to a boil.
- Add the apples and apricots and return to a boil then lower the heat and simmer for 20 minutes.
- Remove the heat and let cool.
- Place in a blender or processor and blend until smooth and creamy.
- Return to the pan and reheat.
- Add the cream and season as necessary.
- Serve with garnishment of choice.
This was pretty good, but a bit too sweet. I didn't have dried apricots so I used a couple ounces of raisins instead. I also used milk instead of cream and added extra curry. I think it tastes much better hot (cuts down on the sweetness somehow). Perhaps next time I will try with a tarter apple.
A different soup, not for everyone I imagine. My boys didn't care for it, but my guests raved. I added curry to taste and so used less then called for. Served soup alongside pumpkin buscuits and a nice white wine called "Evolution" that's put out by Sokol Blossor vineyards. All in all lovely fall meal. Oh, the soup improves with age, so while it's nice the day of it's fantastic the next day.