Curried Vermont Apple Soup


1 medium onion, chopped
3 apples, peeled, cored, and sliced
1 tablespoon curry powder (or more)
2 cups chicken stock
1 cup heavy cream
Salt and pepper (to taste)
2 ounces butter


Saute onion in butter in a heavy sauce pan until translucent. Add apples and saute until apples start to soften. Add curry. Slowly add chicken stock while stirring gently over medium high heat. Add cream and simmer 30 minutes, stirring occasionally. Season to taste with salt and pepper or additional curry. Serve with a dollop of sour cream.


Serves 4

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