FOODIE FRIDAY: Martha Stewart Curried Apple Soup

2013, Food
Apple, Granny Smith, Curry Powder, Potato, Martha Stewart

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been alluding in the past weeks to my apple picking trip I took to
R&A Orchards, but what I didn’t tell you is that as a result, I have apples coming out of my ears.  I found this recipe online in my hunt to find savory ways to cook with apples.  This recipe was simple with few ingredients (always great selling points for me)! I only altered the recipe by using four Granny Smith apples instead of two, to help reduce my apple qauntities.

INGREDIENTS

  • 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
  • 1 small russet potato, peeled and cut into 1-inch pieces
  • 1 teaspoon coarse salt, plus more for seasoning
  • 3 3/4 cups homemade or low-sodium canned chicken stock
  • 1/2 cup heavy cream or milk
  • Freshly ground pepper
  • Sour cream, for garnish

DIRECTIONS

  1. STEP 1

    Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

  2. STEP 2

    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 soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

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