Ingredients:

2 Tablespoons butter (1/4 stick)

1 medium onion, chopped

1 pound Granny Smith apples - peeled, cored, and diced

1 Tablespoon curry powder

2-1/2 cups chicken stock

1/2 cup whipping cream

1/2 cup sour cream (optional)

chopped fresh chives (optional)

Melt butter in a heavy large saucepan over medium heat. Add onions; saute 4 minutes. Add apples; saute until apples begin to soften, about 3 minutes. Add curry and cook 15 seconds. Gradually stir in stock. Increase heat and simmer until apples are tender, about 10 minutes. Add cream and simmer 5 minutes. Can be prepared 2 hours ahead. Cover and refrigerate. Re-warm over medium heat before continuing. Season with salt and pepper. Ladle soup into bowls. If desired, top with dollop of sour cream and sprinkle with chives.

Serves: 4

• Echo Lake Inn - A Vermont Country Inn and Bistro on VirtualCities.com
• Echo Lake Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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