Chilled Cucumber and Apple Soup With CurryMichael Schlow
Makes 2 quarts of soup, plenty for 6 people
Squeeze the lemon juice over the apples and toss to coat well. (This helps keep them from turning brown.) Divide the ingredients in half to make two batches. Puree each batch on high speed until very smooth, 2 to 3 minutes. (The ice cubes will dissolve and chill the soup.) Combine the batches, taste, adjust seasoning, and serve.
Once the vegetables are cleaned and chopped, this soup will take you all of seven minutes. It really should be served as soon as it is pureed; it tends to oxidize and turn a rather unappealing shade of brown if it sits around for too long before you serve it. Yuk. So have all the ingredients ready to go, give them a whirl in the blender, and serve immediately.
You can serve this soup from early spring on through to the first days of fall, and it comes together with very little fuss. I love chilled soups, especially soups as pleasantly tart and spicy as this one. If you’d like, garnish with cooked diced shrimp, lobster, or crab meat.
91234523959360492apples22 Granny Smith apples, peeled, cored, and cut into 1-inch pieceslemon1Juice of 1 lemonEnglish cucumbers44 English cucumbers, halved lengthwise and cut into 1-inch-wide pieces (do not peel)curry powder0.25teaspoon1/4 teaspoon curry powderbaby spinach1cup1 cup baby spinach, cleanedvegetable stock6cup6 cups clear vegetable stockSalt and white pepperSalt and white peppersugar1pinchA pinch or 2 of sugar, or to tasteheavy cream0.5cup4 ounces (1/2 cup) heavy creamice cubes1010 to 15 ice cubes
The foregoing is excerpted from "It's About Time," by Michael Schlow. All rights reserved. No part of this book may be used or reproduced without permission from Steerforth Press.