HOT APPLE SOUP
Bon Appetit - RSVP Letters to Editor February 1981
Petri's Restaurant in Napa, California
- 1 tblsp butter
- 1 large onion, chopped
- 4 cups chicken stock
- 2 large green apples, cored, peeled and chopped
- 2/4 tsp curry powder or to taste
- Juice of 1/2 lemon
- 3 tblsp butter
- 1/4 cup flour
- 1/2 cup half and half
Melt 1 tblsp butter in large saucepan over medium-high heat. Add onion and saute until soft but not brown. Stir in stock, apples, curry powder and lemon juice and bring to a boil. Reduce heat and let simmer for about 10 minutes.
Melt remaining butter in another large saucepan over medium heat until foam subsides. Blend in flour and cook 1-2 minutes, stirring constantly. Gradually stir in soup until well blended. When mixture reaches boiling point, remove from heat.
Strain first saucepan, pressing apple and onion with back of spoon. Stir in half and half. Cook and adjust until heated through. Taste and adjust seasoning.