This delicate Puréed Apple Soup is as smooth as silk and the perfect first course for an autumn Sunday dinner or entertaining. With less than 1 hour in preparation time, this delicious recipe will be something to remember.
- 1 can (11.5-oz.) apple nectar
- 4 tablespoons butter or margarine
- 8 medium apples, peeled, cored and chopped
- 4 cups chicken broth
- 1 cup chopped onion
- 1/2 teaspoon dried thyme
- 1/4 cup applejack liquor, optional
- 1 teaspoon curry powder
COOK onions, apples and butter in a medium saucepan 10 minutes till lightly brown. Add nectar, broth, thyme, liquor and curry powder. Bring to a boil; reduce heat to a simmer; cook 20 to 25 minutes or until apples are tender. Turn off heat and cool slightly.
TRANSFER soup to food processor bowl or blender, in batches, and process till smooth. Return to saucepan, stir and heat.