tbsp Lemon Juice
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.
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.
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
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.
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.
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