Danish Apple Soup

Creamy, lightly sweet and tangy. Serve after the entree for a prelude to desert.

Ingredients

• 1 1/2 pounds cooking apples
• 5 whole cloves
• Water
• 1 tablespoon lemon juice
• 2 cups white wine, white grape juice, or water
• 2 tablespoons cornstarch
• 2 tablespoons curry powder
• 1/2 cup whipped cream
• 3 tablespoons sugar
• 1 teaspoon butter
• 1/8 teaspoon salt

Directions

1. Wash and peel apples, reserving the peel.
2. Immediately combine the peelings, cloves and water to cover in a large saucepan.
3. Over medium-low heat, simmer 30 minutes.
4. While the peelings simmer, core and slice apples. Sprinkle apple slices with lemon juice to prevent darkening.
5. Place a sieve over a medium bowl. Pour peeling mixture into a sieve. Discard the peelings and the cloves, and return the broth to the saucepan.
6. Add the apple slices and 2 cups of wine or other liquid.
7. Simmer over low heat 30 minutes or until apples are tender.
8. Puree the apple mixture in a blender, adding the cornstarch and curry powder during the processing.
9. Pour the pureed mixture into the saucepan.
10. Stir in the cream, sugar, butter and salt; bring to a gentle boil over medium heat.
11. Cook and stir until thickened. Serve hot.