Apple, Onion, and Curry Soup
I first enjoyed this tasty soup years ago at the now-closed Blue Moon Cafe in Sandpoint, Idaho. I’ve used whatever apples I’ve had on hand; the type of apple doesn’t seem to make a difference. I have tweaked the recipe a bit over the years, and it remains a family favorite for fall.
- 4 Tbs. butter
- 6 apples, peeled, cored, and diced
- 1 large onion, diced
- 3 or 4 springs fresh thyme
- 1 tsp. curry powder
- 6 cups chicken stock
- salt and pepper to taste, and maybe a dash of cinnamon or nutmeg if you’re feeling wild
In a large saucepan, melt the butter over medium heat. Add the apples, onions, and thyme. Cook, stirring frequently, until soft and golden brown. Stir in the curry powder and mix well.
Pour in the chicken stock and bring to a boil. Reduce heat to low and simmer until apples are very soft (about 30 minutes). If you like your soup chunky, as we do, season to taste and it’s ready to serve. If you prefer a smoother soup, puree it in a blender until smooth (best to do this in batches). Then season to taste and serve.
What’s your favorite fall-ish food?