NOVEMBER RECIPE OF THE MONTH
October's recipe was a traditional English dish with a lot of history. For November, Curried Apple Soup is a modern soup with an unusual and delicious twist.
CURRIED APPLE SOUP
6 servings . . .
2 lb. Granny Smith apples
1 onion, chopped
1 TBSP butter
1 TBSP + 1 tsp curry powder
4 cups chicken stock (Chicken Oxo is good)
2 bay leaves
1 tsp sugar (optional - to taste)
salt and pepper
1 cup half and half
Peel, quarter, core and slice apples.
Saute onion in butter in saucepan for about 5 minutes.
Stir in the curry powder and cook for a further minute.
Add apples, bay leaves and stock, and bring to boil.
Season, lower heat, and simmer, covered, for 10 minutes until the apples are really soft.
Remove bay leaves and blend soup in blender.
Taste, and add a little sugar (if apples especially tart) and some more curry powder (if desired). Remember that curry powder takes about 10 minutes to develop its full flavor.
Adjust the seasoning and stir in the half and half.
Heat through and serve with thin wheat toast, or your favorite bread.
Alternatively, serve chilled.
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Last Updated: September 14, 2003
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