 Cold curry cream soup
If you like curry and cold soup, you'll love this. My family gobbled it up. It's not exactly a low fat, low calorie recipe, but oh, so delicious. It was published in the Boston Globe, September 7, 2008.
Cold Curry Cream Soup
4 c. chicken stock (or veg)
2 med. Onions, chopped
2 T. curry powder
1 T. cornstarch
8 oz. cream cheese chopped into small pieces
2 T. applesauce (I use one small container from a 4 pk Motts)
½ c. apricot jam or preserves
3 t. chopped fresh chives
In med. Sized heavy saucepan, whisk the stock, onions, curry, and cornstarch to combine. Set over med high heat and bring to simmer, whisking constantly. Cook, uncovered until onions are softened. 8 – 10 min. Remove from heat and stir in the cream cheese and applesauce.
Puree in batches in FP, blender or food mill and return to pot. Strain in large bowl. Let cool, cover, refrigerate for at least 3 hours or overnight. Add salt and pepper to taste. To serve spoon a heaping T jam into each of 6 shallow bowls. Ladle soup over jam. Garnish with chives
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