Apple Soup


3 large green apples
1 large onion
4 stalks celery
2 tablespoons butter
2 cups beef stock
2 cups chicken stock
1 teaspoon curry powder
1 teaspoon paprika
juice of half a lemon
1/2 cup thick cream


Chop the onion and celery and cook gently in the butter until golden brown. Peel, core, and slice the apples and add to the vegetables. Cook them in the oven for 20 minutes in a covered iron pan. Add the beef and chicken stocks, curry powder, paprika, and lemon juice. Season to taste and stir. Strain and bring to a boil. Take off heat and finally add the cream. Chill in the refrigerator if the soup is to be served cold. It is a pleasant surprise on a hot summer day when served chilled, and equally intriguing offered piping hot when the leaves begin to turn.


Serves 6

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Any suggestions on

Any suggestions on substitutions for the beef and chicken stock to accommodate a vegetarian?

You may try a no chicken

You may try a no chicken "chicken stock" from Imagine soups. A mushroom broth or vegetable broth will work also. Pacific and Imagine put these out in a box often found in natural food aisles. Good luck.

Use all vegetable stock and

Use all vegetable stock and soy or rice milk with a bit of cornstarch or flour to thicken.