Soup: Curried Apple Soup

Stock:

5 to 6 medium, tart apples

2 onions, chopped

2 garlic cloves, minced

2 cinnamon sticks

2 1/2 c. apple juice

2 1/2 c. water

3 T. butter

1/2 tsp. ginger, freshly grated

1 tsp. salt

juice from 1 lemon

2 c. yogurt or sour cream

Spice Mix:

3 T. flour

1 tsp. dry mustard

1 tsp. turmeric

1 tsp. cumin

1 tsp. ground coriander

1/4 tsp. ground cloves

1/4 tsp. cayenne pepper

Take peels and cores from 2 apples, clean skins from 2 onions, 2 garlic cloves, and cinnamon sticks and put in a large stockpot with apple juice and water.  Boil gently, partially covered for 45 minutes.  Remove from heat and let stand for 1 hour.  Stir in solids.  In a large skillet, saute ginger, minced garlic, and a dash of salt in butter.  After 1 minute, add onion and saute for 5 minutes.  Add 1 teaspoon salt and chopped apples.  Stir.  Add lemon juice.  Sprinkle spice mixture onto apples in skillet.  Cover and cook 8 to 10 minutes over low heat.  Let set without heat for 10 minutes.  Reheat stock and add sauteed mixture.  Puree.  Whisk in yogurt or sour cream.  Serve with toasted almonds.

Rebecca Sieber Denlinger

From the Kitchens of CMC

Columbus Mennonite Church

2004