It was only two weeks ago that we were up at the Farm (best weekend weather of the summer, company from four cities/townships, and a serious spread of food & drink), where Melissa gifted us a bushel of apples from her sister’s orchard. I think it’s the first time I’ve had a bushel of anything! Apple abundance abounds at the Dave & Carissa residence these days, and you know how I don’t like to waste. So we’ve been feasting on apple-everything lately: applesauce, apple salad, apple kuchen, and most recently, this curried apple soup. It’s been a perfect end-of-summer lunch for me this week, and I’ll bet you’ll love it too.
The original recipe calls for making an apple stock, which, to be fair, is a great waste-not-want-not practice: you take the discarded peels and cores of the apples, plus the rinsed peels of the onion and garlic, and simmer them with apple juice, water, and a cinnamon stick for 45 minutes before letting it stand for an hour to let the flavours blend. You get rid of the solids with a sieve, and bam! Instant apple stock made largely out of ingredients you would have just thrown away. That said – man does it ever increase how long it takes to make this soup. Consider it an intriguing option for a lazy day, but feel very comfortable adding regular stock or water instead, or even a combination of stock, water and apple juice if you have some sitting around.
Notes: While often I treat toppings as optional, they make a huge difference here to how much I enjoy this soup. Sweet and spicy, the tangy-ness of the soup needs the added depth of the yogurt and the earthy grounding of the almonds and/or croutons. (I’ve been using cubes of pumpernickel bread for the croutons, and they go deliciously.) It you want to make this dairy-free, consider adding barley to the soup instead of the finishing dollop of yogurt. To go gluten-free, omit the flour entirely and just be more generous with the toasted almonds.
adapted slightly from The Enchanted Broccoli Forest
3 tbsp butter
1/2 tsp ginger, grated
2 medium garlic cloves, minced
1 1/2 cup onion, chopped
4 generous cups of apples, peeled and chopped
1 tsp salt
juice from 1 lemon
3 tbsp flour
1 tsp dry mustard
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4-5 cups stock
3/4 cup plain yogurt
chopped toasted almonds and/or croutons to serve
1. In a small bowl, combine the flour and spices. Set aside.
2. In a large soup pot, heat butter, ginger, garlic and a pinch of salt over medium heat for 1 minute. Add onions and cook, stirring occasionally, for 5 minutes. Add the following ingredients, stirring to combine after each addition: 1 tsp salt and all the chopped apples; lemon juice; flour mixture. Reduce heat to low, and cook, covered, for 8-10 minutes, stirring occasionally. Remove from heat and let sit for 10 minutes.
3. Heat the stock until warmed through. Pour into the apple mixture and stir. Use a blender to puree until smooth. Return to soup pot and heat on low until ready to serve. Serve each bowl with a dollop of yogurt, and a sprinkle of chopped toasted almonds or generous handful of croutons.