Curried Apple Soup

This recipe includes onion which would normally be softened by sweating in butter but because the soup is served chilled this is not done. Choose a crisp type of apple such as Cox or Granny Smith. To Garnish the soup reserve some paper-thin slices of unpeeled apple brushed with a little lemon juice. SERVES 6 - 700 g [1½ lb] dessert apples - 1 small onion - 2.5 ml [½ teaspoon] lemon juice - 2.5 ml [½ teaspoon] turmeric - 2.5 ml [½ teaspoon] ground cumin - 2.5 ml [½ teaspoon] ground coriander - pinch of chili powder - salt - a pinch of ground cloves - 850 ml [1½ pt] chicken stock - 150 ml [¼ pt] thin cream - 90 ml [6 tablespoons] natural yogurt 1 Peel, core and chop the apples. Peel and finely chop the onion. 2 Put apples and onion in a saucepan cover with half the stock and seasoning. Cover the pan and simmer for about 10 minutes or until tender. 3 Reduce contents of pan to a puree using vegetable mill, sieve or liquidizer. Stir in the remaining stock. 4 Allow to cool. When cold, stir in the cream and yogurt, cover and chill. 5 Just before serving stir in 150 ml [¼ pt] cold water if the soup seems too thick. Check for seasoning and more salt and pepper if necessary. 6 Garnish with reserved apple slices.

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