Danish Apple Soup

Recipe Ingredients

1 1/2 tablespoons	22ml	Butter
2 teaspoons	10ml	Vegetable oil
2 teaspoons	10ml	Granny Smith or other tart apples - peeled, cored, (large)
		And chopped (3 1/2 cups)
1 tablespoon	15ml	Chopped shallot
1/2 cup	118ml	Semi-dry white wine
1 1/2 tablespoons	22ml	Quick-cooking tapioca
1/2 teaspoon	2.5ml	Curry powder - (to 1 tspn)
3 cups	711ml	Low-salt chicken broth - homemade or canned
1		Three-inch strip lemon zest
2		Whole cloves
1 1/2 tablespoons	22ml	Light brown sugar
		Salt - to taste
1/2 cup	118ml	Heavy cream - whipped
1 tablespoon	15ml	Julienned fresh mint leaves

Recipe Instructions

Heat the butter and oil in heavy pot. Add the apples and shallot and saute over medium heat, stiring occasionally, for about 10 minutes.

Combine the wine and tapioca in a cup and set aside to soften.

After 10 minutes, add the curry to the apples, using the larger amount if you like a strong curry flavor. Saute 3 minutes, stirring, then add the broth. Bring to a boil, then reduce heat to simmer. When apples are quite soft, add the wine/tapioca mixture, the lemon zest, cloves and sugar. Stir; return to a simmer and cook for 10 minutes.

Remove from heat and let cool briefly. Remove and discard the zest and cloves. Taste for salt. Whether you have to add any depends on the saltiness of the stock used. Puree in batches in a blender or food processor. Place in a covered container and chill at least 4 hours, and up to 3 days.

Before serving, fold in the whipped cream. Sprinkle each serving with mint.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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