Spring Braeburn Apple still in season! Chilled Braeburn Apple soup.
1 large onion, chopped, sprig of crispy sage
4 tablespoons butter
3/4 tablespoons of curry powder (you can modify this amount) 1/2 teaspoon cardamom
1 quart chicken stock
2 large braeburn apples, peeled, cored & chopped
1/2 cup light cream
juice of 1/2 lemon
1/4 cup all-purpose flour
Melt the 1 tablespoon of butter in saucepan over med-high heat. Add onions and sauté until soft but not quite brown.
Stir in the apples, curry powder, cardamom, stock, and lemon juice and bring all to a boil. Turn down the heat & let simmer for approximately 10 minutes.
Melt remaining butter in another saucepan over med-heat until the foam subsides. Deep fry sage 1/2 cup canoil oil untill crispy. Allow to cool for garnish.
Blend in the flour and cook for 1 – 2 minutes, stirring the whole time. Now slowly stir in soup until it is well blended.
When mixture reaches a boil, remove it from the heat. Strain it into your first saucepan, pressing apple & onion with the back of a spoon.
Stir in cream.
Cook just until heated throughout. Now taste and adjust seasonings to your liking