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| Vermont Apple Soup with Curry |
Ingredients:
2 Tbs butter (1/4 stick)
1 medium onion, chopped
1 pound Granny Smith apples, peeled, cored and diced
1 Tbs curry powder
2 1/2 cups chicken stock
1/2 cup whipping cream
sour cream (optional)
chopped fresh chives (optional)
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.
Serves 4.
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