Apple Soup with Curry


  • 2 Tbs butter
  • 1 medium onion chopped
  • 1 pound Granny Smith apples peeled, cored and diced
  • 1 Tbs curry powder
  • 2 1/2 cups chicken stock
  • 1/2 cup whipping cream
  • sour cream optional
  • chopped fresh chives optional


  • Melt butter in a heavy large saucepan over medium heat. Add onion: sauté 4 minutes. Add apples: sauté until apples begin to soften, about 3 minutes. Add curry and cook 15 seconds.
  • Gradually stir in stock. Increase heat and simmer until apples are tender, about 10 minutes. Add cream and simmer 5 minutes.
  • Season with salt and pepper. Top bowls with dollop of sour cream and sprinkle with chives.

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