Curried Apple and Onion Soup
Recipe By : The Trellis Cookbook
Melt 1 tbsp butter in a nonstick saute pan over med.
heat. Add the sliced onion, season with salt and pepper, and saute
the onions are golden brown, 25 to 30 mins. Add 2.1/2 cups chicken
and the wine. Bring to a boil. Lower the heat and simmer very
Heat the vegetable oil and water in a 5-qt. saucepan over med.
When hot, add the chopped onion, celery, and leeks. Season with
pepper and saute for 5 mins. Add the remaining 3 cups chicken
thyme and bay leaves in a small piece of cheesecloth and add to
Bring to a boil, lower the heat, and simmer for 25 to 30 mins.
Melt the remaining 4 tbsp butter in a 2.1/2-qt.
saucepan over low heat. Add the curry powder and whisk to blend.
flour, to make a roux, and cook until the roux bubbles, 6 to 8
constantly to prevent browning and scorching. Strain 2 cups simmering
stock from the 5-qt. saucepan into the roux.
Whisk vigorously until smooth, then add to the remaining stock
vegetables. Whisk until well combined. Bring to a boil, then reduce
heat and allow to simmer for 10 mins.
Remove from the heat. Remove and discard the tied herbs. Puree
in a food processor fitted with a metal blade. Strain. Return
heat in a 5-qt.
saucepan. Add the sliced onion and stock mixture.
Hold at a simmer.
Acidulate 4 cups water with 1 tbsp lemon juice. Peel, core, quarter,
slice the apples widthwise. Place in the acidulated water as sliced,
prevent discoloration. Heat the cream in a nonstick saute pan
heat. Drain the sliced apples in a colander. Rinse under cold
water and shake dry. When the cream is warm, add the apples and
until the apples are hot, 3 to 4 mins., do not boil.
Add to the soup, adjust the seasoning with salt and pepper, and
This soup may be held hot in a double boiler for
up to one
Note - this soup is enhanced if it is refrigerated for 24 hours
use, allowing the flavors to develop fully. If you decide to do
cool the soup quickly, cover and refrigerate for 24 to 48 hrs.
to serve, heat the soup to a simmer, then add the separately heated
From Sue Woodward
Author - Marcel Desaulniers
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