By Julie
A little late but finally, the picnic season has opened! The weather
until now has not always been so permitting, so we had our first relaxed picnic
last weekend and did not have to put our sweaters on and off depending on
whether the sun came out behind the clouds or not. To celebrate this occasion,
we wrapped up a range of wonderful international delicacies, and my favourite
of them is actually an English essential. The English cuisine unfortunately has
a bad image around the world, however it can be quite seductive and savoury as
this dish proves in my opinion.
If you serve this to a guest, try not to tell them what kind of soup
this is and have them guess the main ingredients - you might be surprised!
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| © Diana Chaccour |
Ingredients
Yield: serves 4
20 g butter
1 small onion, chopped finely
1 heaped tsp curry powder
1 l very light stock, this can be chicken stock but it also works
with vegetable stock if you are not one of us meat lovers
500 g Granny Smith apples, peeled and chopped
500 g sweeter red apples, peeled and chopped
salt
juice of 1/2 lemon
150 ml whipping cream
handful of mint leaves
1/3 tsp cayenne pepper
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| © Diana Chaccour |
Preparation method
Start by frying your onion in the butter together with the curry
powder until the onion turns a pale golden brown. Pour in the chicken stock (or
vegetable stock, alternatively), add the chopped apples and simmer until the
apples get entirely soft (this should take about 20 - 30 min).
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| © Diana Chaccour |
Blend this mixture until smooth. Allow to cool, stir in lemon juice
and cream.
Chop your mint leaves finely, keeping some leaves for decoration and
whisk in the cayenne pepper.
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| © Diana Chaccour |
Cool completely in the fridge until serving (or until heading out
for your picnic). Sprinkle with cayenne pepper for a splash of colour and top
with a mint leaf. Enjoy!
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| © Diana Chaccour |
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| © Diana Chaccour |
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