RECIPE #307, DAY #506
ORIGINAL RECIPE: “Curried Apple Soup” from Sally Fallon’s Nourishing Traditions*
TIMING: 30 minutes
TOOLS: An immersion blender (or a blender) and a soup pot
COOK TYPE: Stovetop
HEALTH: When a recipe comes from a book called Nourishing Traditions, you know it’s got to be fairly healthy. Not that the recipes in this book lack dairy and fat, but Traditions embraces certain fats (including dairy) as part of a whole, healthy diet (which, incidentally, I do too). This soup is full of apples, spices, and warm broth.
EXPERIENCE: I had some random ingredients left over from the week before, and I noticed that a “menu” in Susan Fallon’s book matched a few of those key ingredients. So I made a mid-week feast for my family.
Absolutely all of the dishes were not only new but very new to my family, so it was sort of a challenging feast to eat. But adventurous. I wasn’t too huge on the soup, just because I am prejudiced against soup without bits in it. The French–and most of the world–are not, so don’t let me sway you. My daughter, when she say the recipe I was posting over my shoulder, said, “Ooh. That was good. I liked that.”
Warm, comforting, and smooth, this soup is best eaten in the autumn and would need to be accompanied by something to fill you up.
NOTES: Mind the turmeric! This soup, like most curries, likes to stain things. Speaking of, the curry here is more British in taste than Indian.
- In a soup pot, heat 4 tablespoons unsalted butter over medium heat. Add 1 chopped onion and cook until translucent.
- Add 1 teaspoon minced ginger, 1 teaspoon mustard powder, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon clove, and 1/4 teaspoon cayenne. Stir to incorporate.
- Add 6 (preferably Granny Smith) peeled and quartered apples and 6 cups chicken stock. Bring to a boil, then reduce heat to simmer and cook until apples are very soft, maybe 20 minutes.
- With an immersion blender (or very carefully with a blender), puree soup until completely smooth. Off the heat, add the juice of 1 lemon and taste for salt and pepper.
Serve with an optional swirl of crema or creme fraiche, and a seedy bread with butter (for a light lunch) or at dinner, as a first course. It worked well with the menu we used, which contained Teriyaki Duck Breast and Armenian Wedding Rice. Working ahead, this can be pulled off for a regular dinner.
*Recipe changed from the original.