Apple - shallot soup
Ingredients
- 4 apples, peeled, cored and chopped
- 2 shallots, peeled, cored and chopped
- generous knob of butter
- 250 ml apple juice
- 250 ml coconut milk (unsweetened)
- 500 ml vegetable stock
- pinch of mild curry powder
- 2 stalks of lemon grass, slightly smashed
- salt, white pepper to taste
Method
- In a saucepan melt butter over moderate heat, add apples and shallots. Sweat for a few minutes, add curry powder and stir well. Add apple juice and vegetable stock, bring to the boil. Reduce heat slightly, add coconut milk and lemon grass. Simmer for 30 minutes. Remove from heat. Remove lemon grass stalks, blend mixture to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred, season to taste.