Curry F(l)avour for Fall (September 22, 2017)
Oh, where did the summer go? It's now after Labour Day and it's fall is upon us! Never mind, Foodland Ontario has an answer for the shorter, cooler days of fall, and this is a delicious start to a seasonal meal. Onions and apples combine into a rich satisfying soup, with the apples lending a beautiful sweetness that rounds out the mild flavour of curry.
Make a double batch for freezing, as you'll want this dish again soon.
Curried Apple and Onion Soup
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves 4 to 6
3 tbsp (45 mL) butter
- 2 Ontario onions, chopped
- 1½ tbsp (22 mL) curry powder
- 4 cups (1 L) vegetable or chicken broth
- 2 Ontario apples, diced
- 2 Tbsp (25 mL) apricot jam
- 2 cups (500 mL) 2% Ontario milk
- 1 cup (250 mL) 35% Ontario whipping cream
- 1 tbsp (15 mL) Ontario honey
- 1/2 tsp (2 mL) salt
- 1½ Tbsp (22 mL) cornstarch
- 1/4 cup (50 mL) cold water
- 1 Tbsp (15 mL) fresh lemon juice
- Salt and pepper
- 1/4 cup (50 mL) chopped Ontario Chives
- Thinly sliced Ontario Apple
In large pot, melt butter over medium heat. Add onions and cook, stirring occasionally until onions are soft, about 6 minutes. Add curry powder and cook, stirring constantly for 1 minute. Stir in broth, apples and jam. Cover and bring to boil. Reduce heat and simmer, uncovered for 10 minutes.
Transfer soup to blender or food processor, in batches if necessary, and purée until smooth. Return soup to pot over medium-low heat. Add milk, cream, honey and salt.
In small bowl, stir cornstarch with cold water until smooth. Stir into soup and bring to simmer, stirring constantly, until thickened. Stir in lemon juice. Season to taste with salt and pepper. Serve garnished with chives and apples.
1 serving (when recipe serves 6):
PROTEIN: 5 grams
FAT: 22 grams
CARBOHYDRATE: 28 grams
FIBRE: 2 gram
SODIUM: 630 mg
Tony's wine suggestion:
off-dry Riesling; Viognier
We wish to thank Foodland Ontario for permission to publish this recipe.
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Happily enjoyed by Helen Hatton and Ron Morris.