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Liz's Chilled Curried Apple Soup




Source of Recipe


Robert Carrier's "Kitchen" - recommended by Liz Thomas at Mimi's


Recipe Introduction


I made this for a first course when my MIL, Jo came over for dinner. She and Mike really liked this soup a lot. I am not a curry fan, but I thought it was pleasant. I served it with Curry Leaf Bread made as rolls. My notes are in brackets [ ].

Liz's notes: This is from Robert Carrier’s Kitchen, an encyclopedic set of volumes published in the ‘80’s which I still use regularly – covers just about anything you can think of. My volumes were published in the UK but seeing as Carrier was American I am sure that there was an American version published too. As noted, I use Mida's curry paste in place of the curry powder but that's just personal taste, and I omit the cream as I find it quite rich enough without. Serve this soup icy cold for an unusual dinner party first course. Use a sweet dessert apple to combine well with the hot spiciness of curry.



List of Ingredients




1 lb dessert apples
A few drops of lemon juice
½ oz butter
½ Spanish onion --- finely chopped
1 tbsp mild curry powder – I use Mida’s curry paste
1 pt hot chicken stock
1 cinnamon stick
5 fl oz cold milk
5 tbsp thin cream – I usually omit the cream as I think it makes it too rich
1 – 2 wafer thin slices of lemon or lime per serving to garnish


Recipe



Quarter, core and chop the apples – as you prepare them drop them into cold water containing lemon juice. [I didn't bother with putting them in the lemon water - I chopped them just before putting in the saucepan].

Melt butter in a medium-size, heavy saucepan. Drain the apples and add them to the pan with the chopped onion. Cover and cook on low, stirring occasionally, until the apples and onion are soft but not browned.

Add the curry and cook over medium heat, stirring, for 2-3 minutes. Pour in the hot stock and add the cinnamon stick. Bring to a boil, cover the pan, lower the heat and simmer for 10 minutes, sitting occasionally.

Puree soup in a blender, allow to cool and then stir in the milk and cream (if using) and chill, covered, for at least two hours. Stir soup well, pour into chilled bowls and float a slice or two of lemon or lime on top.

Serves 4