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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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apple soup? APPLE SOUP? no way will i eat this. is what my son said when i first 'invented' this on a day of too many apples in the orchard. now, he loves it. found the notes to this soup while cleaning up the book case :-) Ingredients:
4 apples |
(i've used 'gravensteiner' - an old variety, golden coloured with a shade of green with light red lines - fruity, peachy, with very just a little acidity.) |
2 shallots, chopped |
1 clove of garlic |
1 piece of fresh ginger, about 2 cm circumference, about a thumb long, grated |
2 tbps butter |
2-3 tbsp currypowder |
1 litre chicken broth |
salt, pepper |
nutmeg |
lemon juice |
1 small red chili |
(or, if you dont like chili, use chives, chopped) |
Directions:
1. peel and core apples
2. cut into quarters
3. slice crosswise
4. melt butter in large skillet
5. stir in chopped shallots, 'mushed up' garlic, grated ginger
6. sprinkle with curry powder
7. stir until all is covered with the curry (will be bright yellow)
8. add chicken broth
9. cook over medium heat for about 15 minutes
10. or until apples are very soft
11. press soup through strainer or use mixer to puree apples.
12. now add pepper, salt, nutmeg and lemon juice to taste.
13. you may need to add some more chicken broth depending on the size and texture of the apples.
14. now clean the chili, cut in half, then quarters, then slice VERY FINE and decorate the soup with the chili.
15. for those who are 'too chicken' to use the chili, decorate with chives. not as much fun, though. :-)
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