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.
