Chilled Curried Apple & Mint Soup
Serves 6
- 2 tbsp butter
- 1 onion, coarsely chopped
- 1 tbsp mild curry powder
- 3 2/3 cups (900 ml) vegetable stock
- 4 medium cooking apples, peeled, cored, and coarsely chopped
- 2 tbsp mango chutney juice of 1/2 lemon
- 7-8 sprigs of fresh mint
- salt and blach pepper
- 1/2 cup (100 g) plain yogurt
- a little milk if needed
STEPS :
- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally,
for a few minutes until soft but not browned. Add the curry powder and cook, stirring
constantly, for 1-2 minutes.
- Add the stock and chopped apples and bring to a boil, stirring. Cover and simmer
for 15 minutes or until the apples are tender.
- Puree the apple mixture, mango chutney, and lemon juice in a food processor or blender
until very smooth.
- Strip the mint leaves from the stalks, reserving 6 small sprigs for garnish. Finely
chop the mint leaves.
- Pour the soup into a large bowl, stir in the chopped mint, and add salt and pepper
to taste. Cover and chill in the refrigerator for at least 3 hours.
- Whisk in the yogurt, then taste for seasoning. If the soup is too thick, add a little
milk. Garnish with the reserved mint before serving.
* * * Cook's know-how * * *
This soup is equally delicious served hot. After pureeing, reheat the soup. Stir
in the chopped mint, whish in the yogurt, and heat through gently. Serve immediately.
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