Soup
Melissa's Corporate Chefs
1½ pounds Cooking Apples
5 whole Cloves Water
1 tablespoon Lemon Juice
2 cup White Wine White Grape Juice or Water
2 tablespoons Cornstarch
2 tablespoons Curry Powder
½ cup Whipped Cream
3 tablespoons Sugar
1 teaspoon Butter
⅛ teaspoon Salt
Wash and peel apples, reserving the peel. Immediately combine the peelings, cloves and water to cover in a large saucepan.
Over medium-low heat, simmer 30 minutes. While the peelings simmer, core and slice apples. Sprinkle with lemon juice to prevent darkening.
Place a sieve over a medium bowl. Pour peeling mixture into a sieve.
Discard the peelings and the cloves, and return the broth to the saucepan.
Add the apple slices and 2 cups of wine or other liquid. Simmer over low heat 30 minutes or until apples are tender.
Puree the apple mixture in a blender, adding the cornstarch and curry powder during the processing.
Pour the pureed mixture into the saucepan. Stir in the cream, sugar, butter and salt.
Bring to a gentle boil over medium heat. Cook and stir until thickened. Serve hot.
