Chilled Apple Soup

• 1 large onion
• 2 cups (475 ml) boiling water
• 1 large tart green apple (Granny Smith)
• 3 (10 oz (280 grm).) cans beef broth
• 1-1/2 cups (350 ml) heavy cream
• salt to taste
• 1/8 tsp (1 ml) paprika
• 1/8 tsp (1 ml) turmeric
• 1/2 red apple, chopped
• 1 tbsp (15 ml) lemon juice

1. Boil the onion in water over high heat for 2 minutes; discard water.
2. In a food processor or with hand grater, grate the onion and green apple.
3. Place broth, apple and onion in pot over medium heat.
4. Cover and bring to a boil.
5. Reduce heat and simmer 10 minutes.
6. Puree in a blender or food processor, 2 cups (475 ml) at a time, or press through a sieve.
7. Return to the kettle and over low heat, stir in the cream and seasonings.
8. Chill well if serving as a chilled soup, or serve hot.
9. Just before serving, chop the red apple and toss with lemon juice to keep from discoloring.
10. Garnish each bowl with chopped apple.

onion, boiling water, green apple, beef broth, heavy cream, salt, paprika, turmeric, red apple, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/000B2C (may not work)