I've had mixed results with blended soups lately. Sometimes it feels like I'm dealing with a wonderfully complex and succulent creation before it goes into the machine, and bland puréed slop afterwards. But I figured Martha Stewart could lead me in the right direction. She combats the blending problems I've had by amping up the spice and adding some much needed acidity.
The kick comes from a combination of grated ginger and curry powder, and some tart apples help keep it lively. This comes from The New Classics, a massive volume with nearly half its paper weight coming from the dessert section. Of course, I gravitated towards the front and picked a soup that sounds rather similar to the curried butternut squash soup I made in the fall. But this is a far more balanced affair.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1 tablespoon butter
- 2 shallots, minced
- 2 teaspoons freshly grated ginger
- 1 1/2 tablespoons curry powder
- 2 tart apples, peeled, cored and cut into 1 inch pieces
- 1 small russet potato
- 1 teaspoon salt
- 3 3/4 cups chicken stock
- 1/2 cup heavy cream
Place the butter in a large saucepan, and melt over medium heat. Toss in the shallots and cook for 2 minutes.
Add the grated ginger and curry powder and cook, stirring occasionally, for a minute.
Toss in the apples, potatoes, and salt. Pour in the chicken stock and crank the heat to medium-high. Cook until the potatoes are tender, about 12 minutes.
Process the soup with either an immersion blender or with a regular old blender. Return to the saucepan, add the cream, and season with salt and pepper. Place over medium heat and re-warm, do not bring to a boil, and serve.