WetLeather Recipe Database - food for bikers

Name:	Curried Apple Soup	Contributor:	Erin Darling
Description:	Delicious soup taken directly from The Enchanted Broccoli Forest	Posted:	2005-11-27
Key words:	apple, vegetarian, vegan	Category:	Soups
ID:	466	Updated:	2006-01-14 18:51:50
Ingredients:	Stock: Peels and cores from 4 c apples (from Part II) Skins (cleaned) from 1-1/2 c onions and 2 cloves garlic (also Part II) 2 cinnamon sticks 2-1/2 c apple juice 2-1/2 c water Soup: 3 Tbsp flour 1 tsp each: Dry mustard, turmeric, ground cumin, ground coriander, salt 1/4 t each: ground gloves, cayenne pepper (more, to taste) Next Phase: 2 c mixed yogurt and sour cream in any proportion. Or just one. Or the other.* 3 Tbsp butter 1/2 tsp fresh-grated ginger root 2 medium cloves minced garlic dash of salt 1-1/2 c chopped onion 4 heaping c peeled, chopped apple (any kind except Delicious) 1 tsp salt Juice of one lemon Slivered, toasted almonds * This recipe can be made vegan with sour cream substitutes, etc.
Preparation:	I. The Stock Combine everything in a kettle. Boil gently, partially-covered, about 45 minutes. Remove from heat, let stand 1 hour. Strain and discard solids. II. The Soup Mix the following dry ingredients together: Flour, dry mustard, turmeric, ground cumin, ground coriander, ground gloves, cayenne pepper (more, to taste) 1.) Make the stock. Take out yogurt/or sour cream and allow to come to room temperature. 2.) Heat a heavy skillet. Add butter, ginger, garlic and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add the salt and apples, stirring well. Add lemon juice and sprinkle in the pre-comined flour and spices, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let it rest about 10 minutes. Heat the stock. 3.) Puree the stock and sauteed mixture together, bit by bit, in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan and whisk in the yogurt and/or sour cream. AT THIS POINT, THE SOUP SHOULDN'T BE COOKED ANY FURTHER. Just heat it over low heat right before serving time (the soup can be made a couple of hours ahead of time and heated just before it's served.). Serve topped with slivered, toasted almonds.
Notes:	Prep Time: 2.5 hours, including stock making Serves 4-6
Equipment:	Blender or food processor