The Recipe Room

I don’t think I can be enthusiastic enough about just how much I love this sublimely delicious curried apple soup!  Who ever would have imagined that apples and curry would go so well together!?  It was certainly a surprise for me the first time that I tried it.

Red apples are really the ideal type for this recipe. But as with any dish, you can play around and change things to suit your own personal preferences.

You can use either chicken or vegetable broth – it won’t matter much to the final taste. And if you want to make a slightly lighter (low calorie) version,  you can replace the double cream with single cream or milk and use oil rather than butter.  But be warned: this will take away from the taste, at least a little.  After all, Indian food is meant to be a bit decadent!

And for dessert, munch on this hot apple tart with cream. Delicious!

 

 

Tags: apples, butter, cornflour, Curried Apple Soup, curry powder, double cream, egg yolks, gluten-free, Indian food, lemon, spanish onions, vegetable broth

This entry was posted on Thursday, 6 September, 2012 at 3:58 pm by Jack Williams and is filed under Less than 30 minutes, Side dishes, Starters. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.