Directions
- 1Melt butter in a medium saucepan over medium heat.
- 2Add onion or shallots; cook until soft and translucent.
- 3Add ginger and curry powder; cook, stirring.
- 4Add apples, potato, salt, and chicken stock.
- 5Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife.
- 6Remove from heat, and let cool slightly.
- 7Puree soup using an immersion blender or standard blender, working in batches, just until smooth.
- 8Return soup to pan; stir in cream and season with salt and pepper.
- 9Place over medium heat until soup is just heated through; do not let it boil.
- 10Divide soup among serving bowls, and garnish with sour cream and herbs.
Ingredients
- 1 tbsp unsalted butter
- 1/2 whole red onion
- 2 tsp fresh ginger
- 1 1/2 tbsp curry powder
- 2 whole Granny Smith apple, peeled, cored, and cut into 1-inch pieces
- 1 small russet potato, peeled and cut into 1-inch pieces
- 1 tsp coarse salt
- 3 3/4 cup chicken stock
- 1/2 cup heavy cream
- freshly ground pepper (optional)
- sour cream (optional)
- fresh cilantro (optional)
- fresh chives (optional)
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