A Connors Farm Family Favorite Danvers, Massachusetts
Makes 6 servings.
4–5 medium-tart apples, peeled and chopped
1 small onion, chopped
3 cups chicken stock
2 teaspoons curry powder
1 teaspoon sugar or to taste
¼ teaspoon salt
⅛ teaspoon white pepper
2 cups heavy cream
6–8 apples, cored and thinly sliced (optional garnish)
In 3-quart saucepan, combine peeled apples, onion, chicken stock,
curry powder, sugar, salt and pepper and simmer until apples are soft,
about 15–20 minutes.
Purée in blender or food processor. Return to saucepan. Add heavy
cream and heat on low flame. Adjust seasonings. Garnish with
whipped cream and dust with nutmeg or garnish with thin apple slices.
May also be served cold: Cool soup and refrigerate for at least 3 hours.
Garnish as above and serve.