Spicy Apple Soup

by Diana 

Not a lot of people can claim they had their very own mango tree when growing up. We were lucky to have access to an amazing tropical garden but, as it often happens, the priority was to drive my pink tricycle around the heliconias rather than harvesting the fruit. I self-reproach not having fully appreciated that privilege, as living in London has taught me to be content now with just a few not very exciting indoor plants. 

The farther you live from the city though, the higher the chances you ever have to shop for fruit again. My friend Patricia is at the moment overwhelmed with an abundant autumnal produce as she wisely chose to exchange the city commodities for a wide range of trees and a happy family life in the countryside. We visited her last week and were mesmerised with the colours and generosity the season brings to her garden. Not surprisingly she fed us with exaggerated portions of delicious apple crumble and waved us goodbye with equally generous fruit-full ‘goodie bags’. I used her apples for a heart warming soup inspired by a cold version my sister-in-law did for the blog a few years ago.

© The Teaspoon

Ingredients 

4 apples, peeled and diced 

1 onion, diced

2 garlic cloves, crushed 

1 tablespoon unsalted butter

1 tablespoon olive oil 

1 tablespoon curry

1/4 teaspoon chilly flakes 

1/4 teaspoon ground pepper

1/4 tablespoon sea salt

500 ml meat/chicken/vegetable stock

2 tablespoon creme fraiche

1 Teaspoon fresh ginger, grated or 1/2 teaspoon dried ginger

1 tablespoon sunflower seeds, toasted

Directions

In a saucepan place the butter and olive oil and heat until the butter is melted. Sauté the garlic and onion and when the onion is crystallised add the diced apples and the spices. Sauté for about 2-3 minutes using a cooking spoon to combine well all ingredients. Add the chicken/vegetable stock and let it simmer at medium heat for about 10 minutes or until the apple is soft. Don’t let the stock evaporate entirely as you will need it to blend the mixture. Allow to cool down to room temperature before placing in the food processor or blender. Blend for 2-4 minutes or until smooth. If you want it more runny then add more stock and blend again.

Garnish with toasted sunflower seeds and a dash of curry. 

Enjoy!

© The Teaspoon

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