jglass
New member
curried apple soup
S E R V E S 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored,
and cut into 1-inch pieces
1 small russet potato, peeled and cut into
1-inch pieces
1 teaspoon coarse salt, plus more
for seasoning
3 cups homemade or low-sodium canned
chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
1. Melt the butter in a medium saucepan over
medium heat. Add the shallots; cook until soft and
translucent, about 2 minutes. Add the ginger and
curry powder; cook, stirring, 1 minute. Add the apples,
potato, salt, and chicken stock. Bring to a simmer
over medium-high heat, and cook until the potato
is tender when pierced with a paring knife, about 12
minutes. Remove from heat, and let cool slightly.
2. Use an immersion blender, or transfer mixture
to the jar of a blender, working in batches if necessary
so as not to fill more than halfway; puree just
until smooth (do not overprocess). Return the soup
to the pan; stir in the cream, and season with salt
and pepper. Place over medium heat until just
heated through; do not let the soup boil. Divide
among serving bowls, and garnish with sour cream.
S E R V E S 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored,
and cut into 1-inch pieces
1 small russet potato, peeled and cut into
1-inch pieces
1 teaspoon coarse salt, plus more
for seasoning
3 cups homemade or low-sodium canned
chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
1. Melt the butter in a medium saucepan over
medium heat. Add the shallots; cook until soft and
translucent, about 2 minutes. Add the ginger and
curry powder; cook, stirring, 1 minute. Add the apples,
potato, salt, and chicken stock. Bring to a simmer
over medium-high heat, and cook until the potato
is tender when pierced with a paring knife, about 12
minutes. Remove from heat, and let cool slightly.
2. Use an immersion blender, or transfer mixture
to the jar of a blender, working in batches if necessary
so as not to fill more than halfway; puree just
until smooth (do not overprocess). Return the soup
to the pan; stir in the cream, and season with salt
and pepper. Place over medium heat until just
heated through; do not let the soup boil. Divide
among serving bowls, and garnish with sour cream.
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