Tart & Spicy Apple Soup
|Tart green apples||3 Medium|
|Chopped onion||1 Cup (16 tbs)|
|Curry powder||1⁄2 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.