Hot Curry And Apple Soup Recipe
Ingredients
| 25 g / 1 oz. butter | ||
| Onion | 1 , finely chopped | |
| 38 g / 1 1/2 oz. flour | ||
| Curry powder | 1 Tablespoon | |
| 750 ml / 1 1/2 pints home-made chicken stock or stock made with 2 chicken stock cubes | ||
| 700 g / 1 1/2 lb. cooking apples, peeled, cored and roughly sliced | ||
| Juice of 1/2 lemon | ||
| 125 ml / 1/4 pint single cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Heat saucepan and melt the butter.
2) Add onions and fry till soft.
3) Blend in flour and curry powder. Stir to mix well and cook for 1 minute.
4) Pour the stock and lemon juice to it. Add apples and mix well.
5) Keep it on simmering heat and boil for 15 minutes.
6) Cool the soup and then sieve it or alternately puree the content. 7) Add seasoning.
SERVING
7) Before serving, add a swirl of cream to the bowl of soup.
TIPS
Use the soup later by storing it in airtight container and freeze. Before serving heat the soup in a pan, stir gently with 2 tbsp water over low flame. To thin the soup you can alternately use stock.
1) Heat saucepan and melt the butter.
2) Add onions and fry till soft.
3) Blend in flour and curry powder. Stir to mix well and cook for 1 minute.
4) Pour the stock and lemon juice to it. Add apples and mix well.
5) Keep it on simmering heat and boil for 15 minutes.
6) Cool the soup and then sieve it or alternately puree the content. 7) Add seasoning.
SERVING
7) Before serving, add a swirl of cream to the bowl of soup.
TIPS
Use the soup later by storing it in airtight container and freeze. Before serving heat the soup in a pan, stir gently with 2 tbsp water over low flame. To thin the soup you can alternately use stock.
Chef
