Chilled Apple Curry Soup with Beet Relish

1. 1

   Peel, quarter, and core apples.

2. 2

   Cut quarters crosswise into 1/4-inch thick slices.

3. 3

   Peel potato.

4. 4

   Cut potato, onion, celery, and carrot into 1/2-inch cubes.

5. 5

   Coarsely chop garlic.

6. 6

   Peel gingerroot and coarsely chop.

7. 7

   In a 6 quart heavy kettle saute apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry powder in oil over moderately high heat, stirring frequently, until onion is softened, about 5 minutes.

8. 8

   Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

9. 9

   Cool soup 20 minutes.

10. 10

    In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl.

11. 11

    Cool soup, uncovered.

12. 12

    Chill soup, covered, at least 4 hours and up to 2 days.

13. 13

    Stir cream into soup and season with salt and pepper.

14. 14

    Serve soup topped with beet relish

15. 15

    Peel beet, apple, and onion and cut into 1/4-inch dice.

16. 16

    In a heavy saucepan heat oil over moderately high heat until hot but not smoking and saute beet, apple, and onion until onion is softened, about 5 minutes.

17. 17

    Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes.

18. 18

    Transfer relish to a heatproof bowl and cool.

19. 19

    Chill relish, covered, at least 4 hours and up to 1 week.

* Per serving · 4 servings · Values may vary.