Vermont Apple Soup with CurryFrom ECHO LAKE INN
- 2 tbs Butter
- 1 Medium Onion, chopped
- 1 lb Granny Smith Apples, peeled, cored and diced
- 1 tbs Curry Powder
- 2 1/2 cups Chicken Stock
- 1/2 cup Whipping Cream
- optional Sour Cream
- optional Chopped Fresh Chives
Melt butter in a heavy large saucepan over medium heat. Add onion: sauté 4 minutes. Add apples: sauté until apples begin to soften, about 3 minutes. Add curry and cook 15 seconds. Gradually stir in stock. Increase heat and simmer until apples are tender, about 10 minutes. Add cream and simmer 5 minutes.
(Can be prepared 2 hours ahead. Cover and refrigerate. Re-warm over medium heat before continuing.)
Season with salt and pepper. Ladle soup into bowls. If desired, top with dollop of sour cream and sprinkle with chives.