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Curried Cider and Apple  Soup  HT   CD  15mins

Serves 4    Hot  Cold  Fruit  Soups  Starter  Hors d'oeuvre

 

Ingredients

1 Onion. chopped

25g/1oz Butter

1 tbsp Oil

1 tbsp Curry Powder

2 tbsp Cornflour

420ml/14fl.oz. Chicken Stock

2 Dessert Apples

2 Egg Yolks

150ml/5fl.oz. Double Cream

300ml/10fl.oz. Dry Cider

1 tbsp Lemon Juice

 

 

Instructions

 

1. Heat the butter and oil in a pan add the onion and fry until soft and transparent. Sprinkle in the curry powder and cook for 1-2 minutes.

 

2. Add the cornflour to pan, blending it in well, then gradually stir in the stock. Bring back to the boil and simmer for 5 minutes, stirring constantly. Remove from the heat and leave to cool slightly.

 

3. Peel, core and finely chop 1 1/2 of the apples. Place in a food processor with the soup and blend till smooth. Return to pan, bring back to the boil then remove from heat.

 

4. Blend the egg yolks and cream together in a bowl and slowly stir into the soup. Add the cider, allow the fizzing to subside, then taste and adjust the seasoning if necessary. Reheat gently.

 

5. To serve - slice the remaining 1/2 apple into wafer-thin strips and toss in the lemon juice. Drain and add to soup just before serving. Garnish with a swirl of cream.

 

This soup can also be served cold.

 

 

 

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