Ziva's Chilled Apple Soup

Ingredients

• 1.1 onion, large; finely chopped
• 2.30 gram butter
• 3.10 millilitre medium curry powder, Rajah brand or similar
• 4.45 millilitre plain flour
• 5.4 Granny Smith apples, skin on; 2½ coarsely chopped; ½ reserved for garnish
• 6.1.125 litre chicken stock, approximately 4½ cups / 1.1 litres
• 7.175 millilitre cream, mixed with egg yolks
• 8.2 egg yolks, beaten with cream
• 9.lemon juice, to taste; start with 1 tablespoon
• 10.salt and pepper, to taste

Method

1. 1.Sauté the onion in the butter until soft. Add the curry powder and stir fry for 1 minute.
2. 2.Add the flour and continue to stir fry until absorbed.
3. 3.Coarsely chop 2½ apples. Reserve the remaining ½ for garnish. Soak the reserved ½ in lemon juice to prevent discolouration.
4. 4.Add apples to pot with the stock. Bring to the boil, reduce the heat and simmer until the apples are soft.
5. 5.Put soup through a blender and return to rinsed pot.
6. 6.Beat egg yolks with the cream and add to the soup. Bring almost to the boil — be careful that boiling point is not reached or the soup will curdle.
7. 7.Strain soup through a fine sieve. You may have to sieve twice to get rid of all the apple peel.
8. 8.Add a tablespoon of lemon juice to start and slowly add more if needed. The lemon juice should just give the soup an edge. Season with salt and pepper if needed.
9. 9.Refrigerate. The soup must be served ice-cold.
10. 10.Garnish with chopped chives and the reserved ½ apple, peeled and julienned. Serve with Melba toast.

Notes

• Serves 6.
• The soup must be served ice-cold. The lemon juice should only give a subtle edge — do not over-acidify.
• Source type 'mixed' — typewritten recipe with handwritten annotations on the chicken stock quantity.