We served this at the 2011 Salt Spring Apple Festival; what a great way to feature Salt Spring Apples! This makes a lovely lunch for a cool fall day. Serve with a slice of your favourite hearty bread.
1 tbsp butter
1 yellow onion, roughly chopped
1 large tart apple, cored and cut into 8. Leave the peel on.
2.5 cups stock (veggie, chicken or beef)
1-2 tsp Moghul Curry
1 tsp honey (approx)
1/2 cup cream
salt to taste
Heat butter in a saucepan over medium heat. Add onion and sauté 2-3 minutes. Add the apple and sauté another couple of minutes. Add Moghul Curry, stir to combine and cook for a minute. Add stock and honey and bring to a boil. Reduce heat and simmer until the apple and onion are soft (20-30 minutes).
Remove pan from heat and let cool for a few minutes before whirring in the blender. Return soup to the saucepan. Temper the cream with a bit of warm soup (to prevent it from separating) then add the tempered cream to the pot. Heat slowly until warmed through. Taste and adjust salt as required.