You know you have too many apples when you start making apple soup! This recipe, from the Prairie Fruit Cookbook,  is a nice change from all sweet things we often make with apples – what do you know, they’re great in savory dishes as well.
Simple and elegant, this soup makes an impressive first course to any special dinner.
Apple Curry Soup
Apple Curry Soup
1 Tbsp. butter
1 large onion, sliced thinly
4 cups vegetable stock
3 Manitoba apples, cored, peeled, & chopped (Goodland is a nice variety for this recipe, but you can use other varieties as well)

1 tsp. curry powder (or to taste)

3 sprigs of curry plant leaves (optional)
2 Tbsp lemon juice
2 Tbsp. butter
1/4 cup all purpose flour
1/2 cup light cream
salt and pepper to taste


Sauté onion in 1tbsp of butter until soft.

Add soup stock, apples, curry powder, curry leaves and lemon juice.
Bring to a boil.
Reduce heat and let simmer for 10 to 20 minutes until apples are soft but not mushy.
Strain mixture through a sieve or a food mill, or use an immersion blender to puree until fine.
In another large saucepan, melt remaining butter.
Mix in flour and cook 1 to 2 minutes.
Whisk in the strained soup.
Heat through.
Adjust seasoning.
Heat cream in the microwave.*
Add cream to soup.
Garnish with sprig of curry plant.
Makes 4 servings.
*Heating cream will help prevent it from curdling when being added to a hot liquid.
Sauté onions.
Add apples, stock and seasoning.


Strain mixture through food mill.

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