30 ml butter
500 ml onion, chopped
500 ml tart apples, cored, peeled & chopped
1 clove garlic, crushed
2 ml thyme
1 bay leaf
2 ml ground pepper
5 ml ground coriander
1 L chicken or vegetable stock
50 ml whipping cream
– salt to taste –
15 ml fresh mint, chopped
In a large saucepan; heat butter. Add onion, apple, garlic, thyme, bay leaf, pepper and coriander and saute for 10 minutes or until onions are lightly browned.
Add chicken stock. Bring to a boil, reduce heat, and simmer covered for 15 minutes. Add cream and simmer another minute until mixture is heated through. Remove bay leaf and add salt to taste. Puree in blender.
Serve hot or cold sprinkled with chopped mint.
Serves 6