This is a great Autumnal soup, as it pairs apples and potatoes which are both ripe for the harvest this time of the year.
Curried Apple Soup, from Martha Stewart…I can’t take credit for inventing this one, but I do alter it to fit my needs, as usual.
1T. unsalted butter or olive oil, melt in a medium saucepan over medium heat.
2 shallots (or half of a yellow onion), minced, cook in butter until soft and translucent, about 2 minutes.
Add 2 tsp. freshly grated ginger, or 1 teaspoon ground powdered ginger.
Add 1 1/2 TBL curry powder, cook, stirring 1 minutes.
Add 3 Green apples, peeled, cored, cut into small pieces.
4 white or yellow potatoes, peeled and cut.
(I don’t peel my apple or potato, the peel has more nutrition and you’re going to puree it all soon anyway).
Add 1 tsp. salt and 3 3/4 cups of chicken stock or vegetable stock.
Bring to a simmer over medium-high heat and cook for about 12 minutes. Remove from heat and let it cool slightly.
Using an immersion blender (do you know what those are? I love mine!! This is the kitchen gadget that I couldn’t live without.) puree it all until smooth. Add 1/2 cup heavy cream or whatever you have on hand, I use 1/2 & 1/2 or sour cream or milk. It is also fine without any added dairy. Season with salt and black pepper. Stir.
Garnish with sour cream. Serve with pork if you’d like to add meat to the meal. I like sausage or kielbasa or a shoulder roast with this soup. You can also add cabbage if you’d like.
This is so good!!