I've made this unusual soup many times and it never fails and always becomes a big hit with my dinner guests whether for a special ocasion or just a casual Thursday night come-and-share-the-soup evening. I usually make a recipe and a half because my table seats six and there's always enough left over for me to enjoy again the next night. Be sure to use the recommended apples. The combination of Gala sweetness and the Granny Smith tartness helps both the taste and consistency. The recipe calls for two cups of heavy cream but the soup can be made with one cup if you're worried about calories. Or substitute half and half. And this can be made ahead, a distinct advantage when you're alone in the kitchen.
2 T butter
1 medium yellow onion, peeled and chopped
1 T hot curry powder (Madras style)
2 chicken bouillon cubes, disssolved in 4 C hot water
2 medium eating apples, such as Gala, peeled, cored and chopped
2 medium Granny Smith apples, peeled, cored and chopped
sea salt
1 large lemon, juiced
2 C heavy cream
4 sprigs fresh mint, chopped for garnish
cayenne pepper to taste
1. Melt butter in a large saucepan over medium heat. Add onions and cook until pale golden, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add bouillon broth, apples and 1/4 t salt. Bring mixture to a boil, reduce heat to medium low and simmer, stirring often, until apples are completely soft, 30 to 40 minutes.
2. Working in batches, transfer soup into the jar of a blender (or food processor) and blend until soup is very smooth, then pour through a fine sieve. Whisk in half the lemon juice (adding more for a sharper taste) amd the cream. Adjust the seasonings and refrigerate until very cold. Serve soup sprinkled with chopped mint and a lttle cayenne pepper.
Serves 4
2 T butter
1 medium yellow onion, peeled and chopped
1 T hot curry powder (Madras style)
2 chicken bouillon cubes, disssolved in 4 C hot water
2 medium eating apples, such as Gala, peeled, cored and chopped
2 medium Granny Smith apples, peeled, cored and chopped
sea salt
1 large lemon, juiced
2 C heavy cream
4 sprigs fresh mint, chopped for garnish
cayenne pepper to taste
1. Melt butter in a large saucepan over medium heat. Add onions and cook until pale golden, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add bouillon broth, apples and 1/4 t salt. Bring mixture to a boil, reduce heat to medium low and simmer, stirring often, until apples are completely soft, 30 to 40 minutes.
2. Working in batches, transfer soup into the jar of a blender (or food processor) and blend until soup is very smooth, then pour through a fine sieve. Whisk in half the lemon juice (adding more for a sharper taste) amd the cream. Adjust the seasonings and refrigerate until very cold. Serve soup sprinkled with chopped mint and a lttle cayenne pepper.
Serves 4
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