Curried Apple Soup

Curried Apple Soup 2 large Cooking Apples Lemon Juice 2 teaspoons of Curry Powder 3 tablespoons of Butter Or Vegetable Oil 5 cups of Chicken Stock 1 teaspoon of Salt 2/3 cup of apple Juice 1 1/4 cup of whipping Cream Ground Ginger Servings: 6 Cooking Time: 30 Minutes Peel and core the apples, keeping a few curls of peel for a garnish. Mince this peel and keep it in water with a little lemon juice until needed. Fry the curry powder in the butter until dark brown. Stir in about a quarter of the stock and cook until the mixture is smooth. Add the rest of the stock and the salt. Mince the apples and drop immediately into the stock in order that they do not discolor in the air. Cover and allow to simmer, gently, for 20 minutes or until the apples are soft. Add the apple juice and blend well. Chill the soup for several hours, or until needed. Add the chilled cream just before serving. Sprinkle a little ginger on top when you serve and garnish with the minced apple peel, if desired. Serving Size: 6 From How To Make Good Curries by Helen Lawson Copyright 1973 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini