peels and cores from 4 heaping cups of peeled, chopped apples (not Delicious)
skins from onions and garlic
2 cinnamon sticks
2 1/2 cups apple jiuce
2 1/2 cups water
SOUP:
3 tablespoons butter
1/2 teaspoon fresh-grated ginger root
2 medium, minced garlic cloves
1 1/2 cups chopped onion
4 heaping cups peeled, chopped apple (NOT Delicious)
1 teaspoon salt
juice from 1 lemon
MIX TOGETHER: 3 Tablespoons flour or equivalent
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (more to taste)
WHISK IN AT END OF COOKING: 2 cups mixed yogurt and sour cream (or coconut cream?)
Directions
STOCK: directions - Combine everything in a pan. Boil gently, partially covered, about 45 minutes. Remove from heat, let stand 1 hour. Strain and discard solids.
SOUP: Heat a heavy skillet. Add butter, ginger, garlic, and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add 1 tsp. salt and apples, stirring well, Add lemon juice, and sprinkle in the pre-combined flour and spices, stirring constantly. Cover and cook 8-10 minutes. Heat the stock.
Puree the stock and sauteed mixture together, bit-by-bit in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan, and whisk in the yogurt/sour cream (coconut cream). AT THIS POINT THE SOUP SHOULDN'T BE COOKED ANY FURTHER. Just heat it over low heat right before serving time. The soup can be made a couple of hours ahead and heated just before it's served.
Serve topped with toasted almond slivers. Also good cold.
Comments
Phyllis Watson on Mon Mar 03 20:04:39 UTC 2008:
I think this soup would work very well using gluten-free flour, or any other non-gluten flour as a thickener.
I would not use dairy, so coconut cream should be a fantastic tasting substitute.