Curried Apple Soup
Inspired by Martha Stewart Living: The New Classics
Serves 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
Now here is where the change occurs:
1 small russet potato, peeled and cut into 1-inch pieces ( I omitted the potato and used about a cup of pre-cut butternut squash which is available in the refrigerated section of any well stocked grocery store- it's a true game changer in this soup)
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
1. Melt the butter in a medium saucepan over medium heat. Add shallots, cook until soft and translucent, about 2 minutes. Add the ginger and curry powder, cook, stirring, 1 minute. Add the apples, potato ( in this case butternut squash), salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato ( butternut squash) is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth ( do not overprocess). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.
I honestly think this has to be one of my favorite soups that I've ever made.
Inspired by Martha Stewart Living: The New Classics
Serves 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
Now here is where the change occurs:
1 small russet potato, peeled and cut into 1-inch pieces ( I omitted the potato and used about a cup of pre-cut butternut squash which is available in the refrigerated section of any well stocked grocery store- it's a true game changer in this soup)
1 teaspoon coarse salt, plus more for seasoning
3 3/4 cups homemade or low-sodium chicken stock
1/2 cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
1. Melt the butter in a medium saucepan over medium heat. Add shallots, cook until soft and translucent, about 2 minutes. Add the ginger and curry powder, cook, stirring, 1 minute. Add the apples, potato ( in this case butternut squash), salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato ( butternut squash) is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth ( do not overprocess). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.
I honestly think this has to be one of my favorite soups that I've ever made.