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Tart & Spicy Apple Soup

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  Tart green apples 3 Medium
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Curry powder 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Meat broth/1 (14-1/2-ounce) can regular-strength chicken broth 3 1⁄2 Cup (56 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Plain yogurt 8 Ounce (1 Carton)
  Sliced almonds 2 Tablespoon (If Desired)

Cut 1 apple in half; set aside 1 half for garnish.
Peel, core and slice remaining apples.
Melt butter or margarine in a 3-quart saucepan.
Add apple slices and onion; saute until onion is tender.
Add curry powder, paprika, salt, lemon peel and Meat Broth or canned broths.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes.
Pour mixture into a blender or food processor; puree.
Or, force soup through a food mill or sieve.
Return soup to saucepan.
In a small bowl, stir cornstarch into cold water.
Slowly pour cornstarch mixture into soup, stirring constantly.
Cook over medium heat, stirring until thickened.
Combine about 1/2 cup hot soup and yogurt in a small bowl; stir until smooth.
Gradually stir yogurt mixture into remaining soup.
Core reserved apple half; slice apple thinly.
Ladle hot soup into individual bowls.

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Tart & Spicy Apple Soup Recipe