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Curried Cider and Apple  Soup  HT   CD  15mins

Serves 4    Hot  Cold  Fruit  Soups  Starter  Hors d'oeuvre



1 Onion,  chopped

25g/1oz Butter

1 tbsp Oil

1 tbsp Curry Powder

2 tbsp Cornflour

420ml/14fl.oz. Chicken Stock

2 Dessert Apples

2 Egg Yolks

150ml/5fl.oz. Double Cream

300ml/10fl.oz. Dry Cider

1 tbsp Lemon Juice





1. Heat the butter and oil in a pan add the onion and fry until soft and transparent. Sprinkle in the curry powder and cook for 1-2 minutes.


2. Add the cornflour to pan, blending it in well, then gradually stir in the stock. Bring back to the boil and simmer for 5 minutes, stirring constantly. Remove from the heat and leave to cool slightly.


3. Peel, core and finely chop 1 1/2 of the apples. Place in a food processor with the soup and blend till smooth. Return to pan, bring back to the boil then remove from heat.


4. Blend the egg yolks and cream together in a bowl and slowly stir into the soup. Add the cider, allow the fizzing to subside, then taste and adjust the seasoning if necessary. Reheat gently.


5. To serve - slice the remaining 1/2 apple into wafer-thin strips and toss in the lemon juice. Drain and add to soup just before serving. Garnish with a swirl of cream.


This soup can also be served cold.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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