Danish Apple Soup (Æblesuppe)

This soup is an intriguing mix of sweet and savory. The curry powder hints at Indian cuisine, but the apples and white wine keep it squarely in the European camp. One of the things I appreciate about Scandinavian cuisine is how familiar flavors are combined in a way I never thought of before, and this soup is a perfect example of that.

From Scandinavian Cooking by Beatrice Ojakangas (1983)

Ingredients:

• 1-1/2 pounds cooking apples (6 to 8), such as Granny Smith or Golden Delicious
• 5 whole cloves
• water
• 1 tablespoon lemon juice
• 2 cups white wine, white grape juice, or water
• 2 tablespoons cornstarch
• 1 to 2 teaspoons curry powder
• 1/2 cup whipping cream
• 3 tablespoons sugar
  
• 1 tablespoon butter
• 1/8 teaspoon salt

Directions:

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

Makes 6 (very generous) servings.