This soup is comfort in a bowl. It just shouts fall flavor. It’s smooth and velvety, and the flavor of the curry is wonderful with the sweetness of the apple. We loved the cooling accent of the sour cream garnish, and I added some chopped green onion, which was a really nice addition. I used 2% milk, and it was still nice and creamy. This is a great, different soup that we’ll definitely be having again.
Curried Apple Soup
Martha Stewart Living – October 2002
Prep Time: 15 minutes
Total Time: 40 minutes
Yield: Serves 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 3/4 cups homemade or low-sodium canned chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
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 soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
Big Flavors Rating: 5 Stars