Savory Chilled Curry-Apple Soup

from Coopershill Lodge, Ireland

via Kathy and Jeff Lindenbaum

serves 6 to 8

3 tablespoons butter

3 tablespoons plain flour

3 tablespoons medium-hot curry powder

3 pints chicken stock

1 pint chilled heavy cream

salt and freshly ground pepper

3 or 4 dessert apples (Fuji apples work well)

juice of 1 lemon

shredded fresh mint for garnish

Melt the butter in a large pan. Add the flour and curry powder and cook for 3 or 4 minutes, stirring continuously. Gradually add the stock and bring to a boil, still stirring. Remove from heat and leave to cool, whisking frequently to prevent a skin forming. Cover and chill for at least 4 hours.

Whisk in the cream and add salt and pepper to taste. Peel the apples and grate into a bowl filled with the lemon juice - continuously toss as you grate the apples so that they won't discolor.

After plating the soup in cream soup bowls, place a scoop of shredded apples in the middle. Garnish with mint and serve.

Don't be discouraged if the soup doesn't look thick enough. By the time it cools and the cream and other ingredients are added, the consistency changes. We were served the soup in Ireland this year, and raved about it. We got the recipe and now get raves when serving it ourselves!