Curried Apple Soup
Author: Jack Williams
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 8
- 2 large Spanish onions, coarsely chopped
- 55g butter
- 2tbsp curry powder
- 2tbsp cornflour
- 60ml cold water
- 1 litre vegetable or gluten-free chicken broth
- 4 egg yolks, lightly beaten
- 250ml double cream
- 2 apples, peeled, cored and finely chopped
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Thin slices of unpeeled apples for garnish
- Cook the onions in the butter in a medium saucepan over medium heat for about 3 minutes, or until soft but not brown.
- Stir in the curry powder.
- Blend the cornflour with the cold water in a glass, making sure there are no lumps and all the cornflour is dissolved.
- Add the cornflour paste to the onions and curry powder.
- Add the vegetable or chicken broth.
- Cook over low heat, stirring continuously, until slightly thickened and clear.
- Add a little bit of the hot liquid to the egg yolks, let sit a few seconds and then return the liquid and egg yolks to the pan.
- Continue cooking and stirring for another minute.
- Add the double cream and then remove from the heat.
- Add the diced apples.
- Process in an electric blender or food processor until smooth.
- Add the lemon juice and season to taste with salt and black pepper.
- Serve either hot or chilled.
Recipe by Gluten free cooking at http://recipes.hellomagazine.com/glutenfree/20120906/curried-apple-soup/
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