Apple Soup Cold Recipe 55

Steps:

• Peel, core and quarter 6 apples. Combine with apple juice, lemon juice, sugar, cinnamon stick and vanilla in large saucepan. Cover and cook over medium heat until apples are very soft, about 20 minutes. Let cool, then cover and refrigerate 24 hours. Remove cinnamon stick. Add orange juice and whipping cream to apples and puree in batches in blender until smooth. Pour into chilled tureen. Shred remaining 2 apples (unpeeled) and stir into soup along with liqueur. Serve immediately.

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
• Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.