Title: Curried apple soup
 Categories: Soups, Spicy
      Yield: 6 servings
 
      2 lg Cooking Apples
           Lemon Juice
      2 ts Curry Powder
      3 tb Butter Or Vegetable Oil
      5 c  Chicken Stock
      1 ts Salt
    2/3 c  Apple Juice
  1 1/4 c  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.
  
  From How To Make Good Curries by Helen Lawson