- 1 Tbsp olive oil
- 3-6 garlic cloves, minced
- 1 medium union, finely chopped
- 1 Tbsp good curry powder
- 1 large (or 2 medium) potatoes, cubed
- 2 cups chicken or vegetable stock
- 2 cups chopped green tomatoes (4-6 large tomatoes or a bunch of small ones)
- 1 large (or 2 small) apples, cored and chopped
- 1/2 cup chopped fresh basil
- 2 Tbsp chopped fresh Italian parsley
- 1/2 cup heavy cream
- salt and pepper to taste
- Additional parsley and curry powder for garnish
In a large saucepan, heat olive oil over medium-low heat. Add garlic, onion and curry powder. Cook, stirring often, until onion begins to soften, about five minutes. Add potatoes, stir to blend, and brown slightly. Add stock. Cover and simmer for 15 minutes until potatoes are tender.
Stir in the tomatoes, apple, basil and parsley; cover, and continue simmering for 10-15 minutes more.
Remove from heat and use a wand blender or food processor to blend until fairly smooth. If you want a silky soup free of bits of peel, pass it through a coarse strainer and return to burner if necessary to reheat. I didn’t bother; the peel is tender and adds some texture. Stir in cream. Taste; add salt and pepper if you like.
To serve, ladle into bowls, and garnish with a drizzle of cream, a sprinkle of curry powder and a sprig of parsley. Serve hot.
Cooking from the Market