Curried Apple and Sultana Soup Recipe

Curried Apple and Sultana Soup Recipe

Ingredients: Serves 4

25 g/1 oz/2 tbsp butter or margarine
1 onion, finely chopped
40 g/1.5 oz plain (all-purpose) flour
15 ml/1 tbsp curry paste
900 ml/1.5 pts/3.75 cups vegetable stock
750 g/1.5 lb cooking (tart) apples, sliced
15 ml/1 tbsp lemon juice
50 g/2 oz sultanas (golden raisins)
Salt and freshly ground black pepper

60 ml/4 tbsp creme fraiche


Melt the butter or margarine in a saucepan. Add the onion and fry (saute) for 3 minutes, stirring. Add the flour and curry paste and cook, stirring for 1 minute. Stir in the stock, apples and lemon juice. Bring to the boil, stirring all the time. Reduce the heat, cover and simmer gently for 10 minutes until the apples are really tender. Puree in a blender or food processor. Return to the saucepan and stir in the sultanas. Simmer for a further 4-5 minutes. Season to taste. Ladle into warm bowls and top each with a swirl of creme fraiche.

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