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Curried Apple Soup

American Soups
Yield: 4-6 servings Prep: 2 1/2 hours (including stock making)
Added by Fillylourecipes Source: Enchanted Broccoli Forest

Ingredients

  • STOCK:
  • peels and cores from 4 heaping cups of peeled, chopped apples (not Delicious)
  • skins from onions and garlic
  • 2 cinnamon sticks
  • 2 1/2 cups apple jiuce
  • 2 1/2 cups water
  • SOUP:
  • 3 tablespoons butter
  • 1/2 teaspoon fresh-grated ginger root
  • 2 medium, minced garlic cloves
  • 1 1/2 cups chopped onion
  • 4 heaping cups peeled, chopped apple (NOT Delicious)
  • 1 teaspoon salt
  • juice from 1 lemon
  • MIX TOGETHER: flour or equivalent
  • 1 teaspoon dry mustard
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (more to taste)
  • WHISK IN AT END OF COOKING: 2 cups mixed yogurt and sour cream (or coconut cream?)

Directions

STOCK: directions - Combine everything in a pan. Boil gently, partially covered, about 45 minutes. Remove from heat, let stand 1 hour. Strain and discard solids.

SOUP: Heat a heavy skillet. Add butter, ginger, garlic, and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add 1 tsp. salt and apples, stirring well, Add lemon juice, and sprinkle in the pre-combined flour and spices, stirring constantly. Cover and cook 8-10 minutes. Heat the stock.

Puree the stock and sauteed mixture together, bit-by-bit in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan, and whisk in the yogurt/sour cream (coconut cream). AT THIS POINT THE SOUP SHOULDN'T BE COOKED ANY FURTHER. Just heat it over low heat right before serving time. The soup can be made a couple of hours ahead and heated just before it's served.

Serve topped with toasted almond slivers.
Also good cold.

Note

This is soooo wonderful

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