Apple Cream Soup with Curry
4 servings
25 minutes
Apple curry cream soup is an unusual combination of sweet and spicy, inspired by the rich culinary tradition of Thai cuisine. The light sour taste of green apples harmoniously blends with the warmth of curry and the tenderness of cream, creating a refined and warming dish. Ginger adds spicy notes that enhance the aromatic flavor, while potatoes give the soup a delicate creamy texture. The history of such fruit-spicy soups is rooted in Asian gastronomy, where unusual ingredient combinations create deep and multifaceted flavors. This soup is perfect for a light lunch or a special dinner, bringing vibrant shades of exoticism and sophistication to the meal. Serving it with sour cream adds freshness and softness to the taste, making each spoonful even more enjoyable.
1
Peel the apples and cores, and cut them into small cubes. Peel the potatoes and cut them the same way. Peel the shallot and chop it finely.
- Green apples: 2 pieces
- Potato: 1 piece
- Shallot: 2 pieces
2
Melt the butter in a saucepan over medium heat. Add the shallots and sauté for a couple of minutes until soft. Add ginger and curry, stirring for a minute. Add apples, potatoes, and broth. Season with salt. Bring to a boil over medium heat and cook until the potatoes are tender, about 12 minutes. Remove from heat and let cool slightly.
- Butter: 1 tablespoon
- Shallot: 2 pieces
- Grated ginger: 2 teaspoons
- Curry powder: 1.5 tablespoon
- Green apples: 2 pieces
- Potato: 1 piece
- Chicken broth: 3.8 glasss
- Coarse salt: to taste
3
Use a hand blender to puree the soup, add cream, and season with salt and pepper. Gently heat without boiling.
- Double cream 40% fat: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Serve with sour cream.
- Sour cream: to taste
