The VanDusen Cookbook

3 large tart apples, peeled

4 cups chicken broth, [1L]

1 cup apple juice, [250ml]

1 cup heavy cream, [250ml]

3 tablespoons lemon juice, [45ml]

1 1/2 teaspoons curry powder, [7ml]

1/2 teaspoon ground coriander, [2ml]

1 teaspoon ground ginger, [5ml]

2 tablespoons grated orange peel, [30ml]

1 tablespoon butter, [15ml]

Slice the apples very thin and sprinkle with lemon juice.

Melt butter; add curry powder, ginger, orange peel and coriander; cook until brown.

Add the broth and apples. Bring to a boil then reduce heat and simmer for 25 minutes.

Remove from heat and blend or put through food processor.

Stir in the apple juice. Chill.

Stir in cream before serving. Serve in well-chilled bowls topped with a sprinkle of grated parmesan cheese.

###COMMENTS###

Melt butter; add curry powder, ginger, orange peel and coriander; cook until brown.

Add the broth and apples. Bring to a boil then reduce heat and simmer for 25 minutes.