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CHEF'S SECRETS

Souped-Up Apples Cut to Core of Simple Fare

May 23, 1991|ROSE DOSTI | TIMES STAFF WRITER

The nice thing about apple soup is that it can be served hot in winter and cold in summer. At the Windsor in Los Angeles, the soup is served in an edible shell, usually a whole, scooped red or green apple, the signature presentation of executive chef Jose Garcia, who says he wanted to lend a "bit of drama" to the simple dish.

HOT APPLE SOUP

1 tablespoon butter

1/4 onion, chopped

1 teaspoon chopped shallots

3 celery leaves, chopped

1 carrot

3 Golden apples, peeled seeded and chopped

1 cup whipping cream

1 1/2 cups chicken stock, about

Salt

Dash white pepper

Dash curry powder

Dash dry Sherry

Melt butter in skillet over medium heat. Saute onion, shallots, celery and carrot in butter 3 to 5 minutes over low heat. Add apples to onion mixture. Cook few seconds until apples are tender. Add whipping cream and half chicken stock. Season to taste with salt, pepper and curry powder. Cook until apples are tender.

Put through strainer or food processor. If too thick, add more chicken broth. Reheat and lace with Sherry. Serve hot or cold in apple cups. Makes 4 cups.

Note: To make apple cups, cut off 1/2-inch from stem end of large red or green apples. Scoop out core to about 1/2-inch around edges. Use cap as cover for hot soup.

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