As some of you know, I bought a house in January with a lot of fruit trees. So now I have a lot of apples. I may very well drown in them. Besides the massive amounts of canning I’ve been doing, I thought I’d looking into using them in a savory dish too. And since I needed to use my DIY Curry Powder in something, I figured why not shoot two birds with one stone. After looking at a few different recipes I decided I wanted less of a soup feel and more of a bisque feel, so I decided to use the homemade cashew milk I had in the freezer. If you have a safe commercial dairy replacement product, feel free to use it (I don’t) or if you can have coconut milk (I can’t) that might also work well. Free feel to make it work for you.
Curried Apple Bisque
- I medium onion, finely diced
- 2 Tablespoons of olive oil (or other safe for you oil)
- 1 teaspoon of curry powder (I used my DIY Curry Powder)
- 1/4 teaspoon of ground cinnamon
- 1/8 teaspoon of salt
- a dash or two of cayenne pepper (depending on your spice needs)
- a dash of ground cloves
- 3 1/2 cups of peeled, cored, and sliced McIntosh apples (about 3-4 apples)
- 2 cups of vegetable stock (I used my home canned version of our Roasted Vegetable Stock)
- 1 1/2 cups of homemade cashew milk or other replacement dairy product (for cashew milk, I use this recipe, except I leave everything out except the cashews and water)
- a bit of cinnamon to garnish if you wish
Peel, core and slice your apples. I have this lovely apple peeler, corer, and slicer, that makes it really easy to do, but a knife works fine too.
In a small saucepan, saute the onion in the olive oil, until tender and it starts to look translucent.
Once the onions are sauteed, add the curry powder, cinnamon, salt, cayenne pepper, and ground clove to the onions. Mix the spices in well and cook for a minute or so. It’s going to smell amazing.
Add the apples and the vegetable stock to the broth.
Bring the mixture to a boil and then reduce the heat and simmer. Simmer until the apples are tender and soft.
Add your cashew milk and either place the bisque into a blender and puree, or use a stick blender to puree the apples in the pot. I used a stick blender. If you used a blender, return the pureed mixture to the pot. In either case, once you’ve blended the apples, bring the bisque back to a simmer and then serve.
You can garnish with a shake of cinnamon if you like.