| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 1 |
lg |
Onion, grated |
| 1 |
|
Tart apple, unpeeled and grated |
| 31 1/2 |
oz |
Beef consomme |
| 1 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Imported curry powder |
| 1 |
|
Red apple, unpeeled and chopped, for garnish |
| 2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Add the grated onion and apple to the consomme and cook until tender, about
12 minutes. Puree in a blender, then put through a strainer. Stir in cream
and season with paprika and curry powder. Refrigerate until ready to serve.
Reheat slowly, just until heated through. Serve in small cups garnished
with chopped unpeeled apple sprinkled with lemon juice.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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