Women With Altitude Official Red

CURRIED APPLE SOUP - Joan Von Der Heiden

2 lbs. Granny Smith Apples
lightly salted water to cover
2 T butter
1 med. onion, peeled & sliced
3 Tsp curry powder
5 cups chicken stock
1 T cornstarch
1 T water
1 T lemon juice
1 ½ cups light cream, warmed
2 egg yolks
salt, to taste
1 T finely chopped parsley, to garnish

Peel, core and slice apples, cover w/lightly salted water and set aside. In 4 qt. saucepan, melt butter, add onion and sweat, Stir in curry powder and follow w/stock. Mix cornstarch and water, stir into stock. Bring to gently boil, reduce to a simmer and cook until apple slices are soft, about 15-20 minutes. When apples have cooled for a short time, put mixture thru blender. Heat the cream gently to remove the chill, and then beat in the egg yolks until fully incorporated. Combine with soup. Season to taste w/salt and pepper. Refrigerate over night. Ladle soup into chilled cups and garnish w/chopped parsley.