Apple Overload

    

     With all the beautiful, ripe apples available this weekend it was difficult, if not impossible, to return home without some.  Attempting to use a modicum of restraint I only loaded a mere ten pound bag of the luscious orbs into the back of the car. 

     But now the challenge is to find creative and delicious ways to use them.  With the decided change of weather as we cool down from the heat and humidity of Summer into the cool, crisp climes of Fall I began to use the first batch of apples to make soup.  Soup you say?  Yes, in my collection of recipes is one that requires 5 cooking apples.  Here it is:

Apple Curry Soup

 

2 Tbsp Butter                                     5 cooking apples, peeled, cored and chopped

1 onion, chopped                               3 cups low sodium chicken broth

1 Tbsp curry powder                         3/4 cup half and half

1 Tbsp all-purpose flour                  1/8 tsp ground pepper

 

     Melt butter in a 5 quart pot over medium-high heat.  Add onion; cook for 3 to 4 minutes or until tender.  Stir in curry powder and flour, cook for 1 minute.  Stir in apples and broth, bring to a boil.  Reduce heat to low.  Cook, uncovered, for 15 to 20 minutes or until apples are very tender.  Transfer half the mixture to a food processor and pulse 4 or 5 times, processing until smooth.  Return to pot.  Stir in half and half and pepper.  Warm, stirring occasionally, over medium-low heat until just heated through.  Top with croutons and serve immediately.

 

     It's a great way to celebrate the apple harvest and to welcome Fall!