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 Hosted By
Cindy & Ted |
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1 tablespoon unsalted butter |
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1 1/2 tablespoons curry powder |
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2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces |
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1 small russet potato, peeled and cut into 1-inch pieces |
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1 teaspoon coarse salt, plus more for seasoning |
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3 3/4 cups homemade or low-sodium canned chicken stock |
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1/2 cup heavy cream or milk |
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Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
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