Curried Apple Soup
From The Enchanted Broccoli Forest
apple peels and cores
garlic skins, cleaned
onion skins, cleaned
2 cinnamon sticks
2 1/2 C apple juice
2 1/2 C water
Combine and boil gently about 45 minutes. Remove from heat and let stand 1 hour. Strain and discard solids.
3 Tb butter
1/2 tsp fresh grated ginger root
2 med cloves garlic, minced
1 1/2 C onion, chopped
4 C heaping, apples, peeled, chopped (anything but Delicious)
1 tsp salt
juice from 1 lemon
3 Tb flour
1 tsp each: dry mustard, turmeric, ground cumin, ground coriander
1/4 tsp each: ground cloves, cayenne pepper
2 C mixed yogurt and sour cream (any proportion, one, or the other)
Make the stock. Take out yogurt and sour cream and let come to room temperature.
In a heavy skillet, add butter, ginger, garlic, and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add apples and salt, stirring well. Add lemon juice, sprinkle Seasoning in, stir well. Cover and cook 8-10 minutes over low heat, stirring occasionally. turn off heat, and let rest about 10 minutes. Heat the stock.
Puree stock and sauteed mixture together, bit-by-bit in a food processor or blender. Make sure the result is very smooth. Once back in a saucepan, whisk in yogurt/sour cream. Don't cook the soup any more, only heat it over low right before serving time.
It's really good chilled too!