- Brienne Boortz
- Two-Faced Apple Curry Soup
2 lbs. small-diced, peeled Fuji or Gala apples
5 whole cloves
6 c. water
1½ tbsp. unsalted butter
1 lemon, juiced
2 tbsp. standard curry powder
3 tbsp. sugar
¹/³ c. all-purpose flour
1 c. heavy cream
salt to taste
if needed: cornstarch slurry (1 tbsp. cornstarch mixed with ½ c. water)
For the broth:
Wash and peel apples, saving the skins. Simmer skins along with cloves in water on low heat for 30 minutes, or until reduced by ¹/³. Strain, discard skins/cloves and save liquid. (This will become the broth for the soup.)
For the base:
While the broth is working, you can begin small-dicing your fruit. In another saucepot, melt butter over medium heat and add apples. Lightly brown them, turn heat down, and cook until tender, stirring frequently. This make take a while, depending on the type and ripeness of your apples.
Add lemon juice, curry powder and sugar. Dust with flour and stir, thoroughly coating fruit. Add heavy cream and apple broth. Simmer on low heat for 45 minutes, then salt to taste. Strain, and reserve apples if serving as a dessert soup. Thicken with cornstarch slurry if desired — be careful not to use too much, and to allow the soup to continue cooking for at least 5 minutes after adding.
If it's a savory meal, serve as-is. If it's a dessert, serve with a small dollop of whipped cream and toss the soft, cooked apples with cinnamon and sugar to use as a sweet topping.
What's comforting to you? A savory first course — or a dessert? This soup can be either, depending on what the cook decides, and that's what I love about this dish. It invites play, and it's comforting in its versatility. This recipe is only one way of approaching the key ingredients — apples and curry powder — because changing them can literally make this soup whatever you want it to be. For example, use green apples and a spicier Madras curry instead, and watch how the flavors intensify. Experiment. Play.