Page 178 - 2016TOHCookbook

Curried Apple Soup
Massachusetts Department of Agriculture
INGREDIENTS
Serves 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons grated fresh ginger
1 1⁄2 tablespoons curry powder
2 tart 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 low-sodium chicken stock
1⁄2 cup heavy cream or milk
Ground black pepper
Sour cream, for garnish
PREPARATION
1. Melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the ginger and curry powder. Cook, stirring frequently, for 1 minute.
2. Add the apples, potato, salt and chicken stock. Raise the heat to medium-high and bring to a simmer. Cook until the potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat and let cool slightly.
3. Using an immersion blender, puree the mixture until just smooth (do not over process). Alternatively, transfer the mixture to a blender, working in batches if necessary so the jar is filled no more than halfway.
4. Return the soup to pan. Stir in the cream and season with salt and pepper. Place over medium heat and simmer until the soup is just heated through; do not let it boil.
5. Divide the soup among serving bowls and garnish with sour cream.
PAGE 162 | UMASS DINING