APPLE CURRY SOUP (Clearbroth Style Like The Four Seasons Restaurant)

In a (2 1/2 quart) saucepan combine 1 can (10 oz.) clear beef broth, 1 can (10 oz.) clear chicken broth, 1 broth can filled with apple juice and 1 broth can of water. Over medium high heat, bring to boil while you add to the broth mixture: 1 long rib of celery with the leaves sliced very thin, 1 t. dry minced onion and 1 medium tart apple, peeled, cored and grated on largest hole of grater. Add 1/8 t. apple pie spice and 1/4 t. curry powder. Simmer, covered, 15-20 minutes or til celery is tender. Serve promptly with a dollop of sour cream to garnish each serving. Freezes well to thaw and heat within 6 months.
(serves 4-6)

APPLE CURRY SOUP (Clearbroth Style Like The Devon Gables, Bloomfield Hills, Michigan, 1953)

Heat together in a (1 1/2 quart) saucepan: 3 cans (14 oz. ea.) clear chicken broth, 2 c. (16 oz.) hot black prepared tea, 1 t. dry minced parsley, 1 1/2 c. finely minced celery, 1/2 t. onion powder, black pepper to taste, 1/4 t. poultry seasoning, 1/4 t. curry powder and 2 large tart apples, peeled, cored and diced fine. Bring just to a boil and at once turn down to gentle simmer for 30 minutes or til the apples are tender.
(Serves 4-6)

APPLE CURRY SOUP (Creamy Style Like The Waldorf Astoria, 1950's)

In a saucepan combine: 1 can (10 oz.) cream of chicken soup, 1 c. milk, 8 oz. grated cheddar cheese, 2 medium tart apples, peeled and diced, 1 T. dry minced onions, 1 T. apple jelly or honey and 1/2-1 t. ground curry (to taste). Heat til smooth and cheese has melted over a moderate heat so that mixture DOES NOT boil or it will curdle. Put mixture through blender in small portions to puree, transfering to the top of a large double boiler over gently simmering water to heat til piping hot. Serve with sour cream on top and a little grated cheese.
(Serves 4-6)

All three Apple Curry Soup recipes were published in our February, 1991 Menu Minder.