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Ingredients
- 1 x Granny Smith apple
- 1 Tbsp. butter
- 1 x onion, minced
- 1 Tbsp. mild curry pwdr
- 2 1/4 lb Granny Smith apples, peeled, cored and minced
- 4 1/2 c. chicken stock Salt and pepper
- 3/4 c. light cream Juice of 1-2 lemons
Directions
- Preheat oven to 200 degrees. Thinly slice a single apple vertically, the thinner the better. Place apple slices on wire rack set over a baking tray.
- Place in oven to dry for about 30 to 60 min, or possibly till apple slices are completely dry, turning once during cooking. Remove apple slices from wire rack and cold on waxed paper.
- To make soup, heat butter and sweat onions in a saucepan. Add in curry pwdr and cook for 1 minute. Add in minced apples, chicken stock and some salt and pepper. Bring mix to a boil and simmer covered for about 1 hour. Puree soup
- In a blender or possibly food processor. Strain through a sieve. Let soup cold.
- Add in cream and fresh lemon juice to taste, then adjust seasoning as necessary.
- Place soup in refrigerator to chill, then serve in chilled bowls with dry apple slices as a garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2281g | |
| Calories 897 | |
| Calories from Fat 183 | 20% |
| Total Fat 20.81g | 26% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 424mg | 18% |
| Potassium 2332mg | 67% |
| Total Carbs 175.35g | 47% |
| Dietary Fiber 29.8g | 99% |
| Sugars 118.24g | 79% |
| Protein 26.42g | 42% |
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