Curried Apple Soup



This recipe includes onion which would normally be softened by sweating in butter but because the soup is served chilled this is not done. Choose a crisp type of apple such as Cox or Granny Smith. To Garnish the soup reserve some paper-thin slices of unpeeled apple brushed with a little lemon juice.

SERVES 6
- 700 g [1½ lb] dessert apples
- 1 small onion
- 2.5 ml [½ teaspoon] lemon juice
- 2.5 ml [½ teaspoon] turmeric
- 2.5 ml [½ teaspoon] ground cumin
- 2.5 ml [½ teaspoon] ground coriander
- pinch of chili powder
- salt
- a pinch of ground cloves
- 850 ml [1½ pt] chicken stock
- 150 ml [¼ pt] thin cream
- 90 ml [6 tablespoons] natural yogurt


1 Peel, core and chop the apples. Peel and finely chop the onion.

2 Put apples and onion in a saucepan cover with half the stock and seasoning. Cover the pan and simmer for about 10 minutes or until tender.

3 Reduce contents of pan to a puree using vegetable mill, sieve or liquidizer. Stir in the remaining stock.

4 Allow to cool. When cold, stir in the cream and yogurt, cover and chill.

5 Just before serving stir in 150 ml [¼ pt] cold water if the soup seems too thick. Check for seasoning and more salt and pepper if necessary.

6 Garnish with reserved apple slices.
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