Yield: Yields about 10 cups
Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and apple garnish adds a fresh layer of brightness, calling out the apple flavor.
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Make Ahead Tips
The soup can be made 2 days ahead and kept covered and refrigerated. Reheat it gently and garnish just before serving.
Both my significant other and I thoroughly enjoyed this soup! The recipe in the actual magazine, however, called for 2/3 cup whip cream, which is what I used. It was fantastic!
Excellent, very flavorful soup. Both parsnips and apples feature deliciously and the curry is a real flavor-heightener. The lemon is really important to bring bright flavors. I used the lemon zest as well.
I love this soup - the apple stands out for me, but also great is the curry and parsnip (which I love!). I did not add any heavy cream - a BIT of 2% milk, which I have on hand...that's all - it freezes well too. This is a keeper for our family!
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