The Let's Lunch group is an open invitation idea started by several creative Food Bloggers on Twitter, who were literally across the world from each other. It has become a delicious way to connect on lunch ideas, swap recipes and inspire each other. Now there are a whole group of us, and YOU are always welcome to join in the fun. You can find out about the next "Let's Lunch" by searching #letslunch on twitter, following any of us on twitter (@cheryltan88, @cowgirlchef, @showfoodchef @geokaren, @PinchMySalt, @thenaptimechef ,@blogwelldone,@istelleinad,@barbraaustin, @cosmiccowgirlt, ), or leave a comment here.Now...soup's on!
This is a very simple soup that has just a hint of curry and mint to give it interest and range of flavor. It does require a hardy crisp apple for the best bite and chilling the apple before cutting makes it easier to scoop out and maintain it's shape.
To prepare the apples, have fresh lemon juice handy to rub over and inside the apples so the flesh doesn't turn brown as it oxidizes.
Slice the wide top end from each apple, about 1/4 way down. Using a paring knife, carefully score around the inside of the apple, leaving about a 1/4 inch rim.
Score an X across the apple to help break the core. Using a small spoon or a melon baller, scoop out the flesh of the apple, being careful to leave a good bottom inside and not cut through the apple skin.
Be sure to keep all the scooped out apple for the soup, discarding the seeds and core. Rub the cut rim and the insides of the apple bowl with fresh lemon juice to help keep the fresh color. Turn the prepared apples over on a parchment covered plate and chill in the refrigerator while preparing the soup.Apple Curry Mint Soup
(serves 6)
4-6 cups of peeled & cored apple parts
2 Tbls. olive oil
1 small onion, diced
1/4 tsp. curry powder
juice of 1 lemon
2-3 sprigs of fresh mint + more for garnish
2 1/4 cups vegetable stock
salt/pepper to taste
In a sauce pan, heat the olive oil on medium and saute onion, apple, curry, salt and pepper until the apple is soft. Add the stock and mint leaves - simmer low for 40 minutes. Cool, then add lemon juice and puree for a thick, rich soup. Chill well. Pour to serve. Garnish with creme fraiche and mint sprigs.
**For a thinner soup, just add more stock to the simmer.
** For more of a dessert soup, leave out the curry and add a tsp. of brown sugar instead.
Enjoy, but don't leave this apple on the teacher's desk - it might spill.
Get inspired by other chilled soups, being served at these blogs for today's Let's Lunch:
A Tiger In The Kitchen
The Naptime Chef
GeoFooding
BonVivant
Pinch My Salt
Cowgirl Chef
Serve It Forth
Blog Well Done
