Curry Apple Soup
Comments: This soup, delicious served hot, is also delicious served cold in the summertime.
Once pureed, it can be frozen for up to 3 months; leave soup to warm-up to room temperature before reheating and then mixing in cream, just before serving. Preparation time: 15 minutes
Cooking time : 30 minutes
Servings: 8
  • 4 tablespoons [60 g] butter
  • 2 peeled onions, finely chopped
  • 2 tablespoons [30 mL] curry powder
  • 7 1/2 cups [1.875 mL] chicken broth
  • 8 ready-to-eat apples
  • 3/4 cup [190 mL] chopped dried apricots
  • 2/3 cup [160 mL] light cream
  • Salt and pepper, to taste
  • 3 tablespoons [45 mL] roasted almond slices
  • 1 tablespoon [15 mL] freshly chopped parsley
  • 1 tablespoon [15 mL] freshly chopped mint
  • Over medium heat, melt butter into a large, approximately 15-cup [3.75 L], casserole.
  • Slowly soften chopped onions without coloring, for 3 to 4 minutes.
  • Stir in curry powder; cook for 1 minute more.
  • Pour in chicken broth then bring to a boil.
  • Meanwhile, core, peel and, if desired, chop apples.
  • Add apples and chopped dried apricots to the broth.
  • Bring once more to a boil, lower heat, cover casserole and leave soup to simmer slowly for 20 minutes.
  • Puree soup into a blender until smooth.
  • Pour pureed soup into a clean casserole.
  • Reheat soup until hot yet not boiling before stirring in cream.
  • Salt and pepper soup.
  • Serve soup into individual hot bowls, evenly garnished with roasted almond slices and freshly chopped parsley and mint.