Curry-osity killed the spat

Cold curried apple soup

There was a fight brewing. People were picking, poking, teasing, whining and defining new rules. Everyone wants to win and everyone thrives on sibling rivalry in the board games that go on in this house. Just as the volcano began to erupt, I blurted:

“Let’s open the cookbook and make the first thing we see!”

We played culinary roulette with Gourmet’s Menu Cookbook, circa 1963: Cold Curried Apple Soup. Alrighty then. I’m not much of a curry fan, but I could certainly play along if it kept kids from fighting.

ingredients for curried apple soupCold Curried Apple Soup

3 cups chicken stock
1 cup beef stock
1 cup heavy cream

Combine stock and cream in a stockpot over medium heat. Do not boil. In a small bowl, whisk 4 teaspoons curry powder with 1/4 cup apple cider. Stir into the hot broth and cream mixture. Remove from heat and chill for 1-2 hours. Flavor soup with 1-2 tablespoons of Sherry. Peel and finely chop 2 large apples, sprinkle fruit with a few drops of lemon juice. Add to the soup. Garnish each serving with thin strips of unpeeled apple.

The girls thought the soup was delicious and returned for seconds. Little boy blue ate a few bites, but opted for his homemade honey wheat bread and cinnamon-butter side dish, instead. My opinion? Not bad. Quite tasty, in fact … and the fact that it quelled an uprising? Extremely appetizing!

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