Curried Apple Soup

Course : Curry
Serves: 6
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2 large cooking apples
3 tablespoons lemon juice
2 teaspoons curry powder
3 tablespoons butter or vegetable oil
5 cups chicken stock
1 teaspoon salt
2/3 cup apple juice
1 1/4 cups whipping cream
1 teaspoon ground ginger

Preparation / Directions:

Servings: 6 Cooking Time: 30 Minutes Peel and core the apples, keeping a few curls of peel for a garnish. Mince this peel and keep it in water with a little lemon juice until needed. Fry the curry powder in the butter until dark brown. Stir in about a quarter of the stock and cook until the mixture is smooth. Add the rest of the stock and the salt. Mince the apples and drop immediately into the stock in order that they do not discolor in the air. Cover and allow to simmer, gently, for 20 minutes or until the apples are soft. Add the apple juice and blend well. Chill the soup for several hours, or until needed. Add the chilled cream just before serving. Sprinkle a little ginger on top when you serve and garnish with the minced apple peel, if desired. From "How To Make Good Curries" by Helen Lawson

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