If you think that apple soup is necessarily compote, then you are deeply mistaken. Apples are quite actively used for preparing first courses. Not everywhere, of course.
But in Flemish - yes. At the moment, this is one of the regions of present-day Belgium, as far as I remember. Five northern provinces where Dutch is spoken. It's not all that complicated with the kitchen (much easier than with territorial changes in the course of history). The usual, moderately nourishing, moderately simple, northern European cuisine. without any special frills, to someone it may seem boring, someone calls it "solid".
I must admit that I like the cuisine of the southern regions more - bright, spicy, hot. But sometimes you can try the north - it's interesting.
So, this soup is clearly northern, but... Obviously borrowed. I suspect he hails from a century so 18, maybe 19. And it appeared thanks to the British, it seems to me. It was they who brought the curry mixture to Europe, making it almost a traditional flavoring in English cuisine. However, Flemish added cream - where can we go without them?
And then there is an analogy with chutney ...
But enough thought, let's get closer to the soup.
We take:
- 3-4 apples, not giant, but not small either. Desirable - not very sweet.
- 3-4 large onions
- 1 tablespoon curry powder
- A liter of chicken (or vegetable broth)
- A glass of cream (preferably at least 20 percent fat)
- A couple of cloves of garlic
- A couple of tablespoons of butter
- Salt about taste
How we cook:
Peel the onions and apples, cut the onions into very small cubes, apples into larger cubes, but with the expectation that they completely lose their structure during cooking.
Melt the butter in a saucepan, send the onion there and fry until it becomes translucent.
We send apples to him, sprinkle all the curries. When the apples are a little fried, pour everything with broth and cook for about 15 minutes, stir, pour in the cream, heat it up, turn it off and... voila, you can serve it with chopped garlic. Oh yes, you also need to salt - but to taste.
And, if you like more delicate mashed soups, you can punch the soup with a blender.
Bon Appetit!