Curried Apple Soup

• 1 tablespoon unsalted butter
• 2 shallots, minced
• 2 teaspoons freshly grated ginger
• 1 1/2 tablespoons curry powder
• 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
• 1 small russet potato, peeled and cut into 1-inch pieces
• 1 teaspoon coarse salt, plus more for seasoning
• 3 3/4 cups homemade or low-sodium canned chicken stock
• 1/2 cup heavy cream or milk
• Freshly ground pepper
• Sour cream, for garnish

1. Melt the butter in a medium saucepan over medium heat.
2. Add the shallots; cook until soft and translucent, about 2 minutes.
3. Add the ginger and curry powder; cook, stirring, 1 minute.
4. Add the apples, potato, salt, and chicken stock.
5. Bring to a simmer over medium-high heat, and cook until the potato is tender when pierced with a paring knife, about 12 minutes.
6. Remove from heat, and let cool slightly.
7. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess).
8. Return the soup to the pan; stir in the cream, and season with salt and pepper.
9. Place over medium heat until just heated through; do not let the soup boil.
10. Divide among serving bowls, and garnish with sour cream.

unsalted butter, shallots, ginger, curry powder, apples, russet potato, coarse salt, chicken stock, heavy cream, freshly ground pepper, sour cream

Taken from www.epicurious.com/recipes/food/views/curried-apple-soup-392245 (may not work)