Ingredients

serves 4

　　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

　　

Step 1

Melt the butter in a medium saucepan over medium heat. Add the shallots; cook until soft and translucent, about 2 minutes. Add the ginger and curry powder; cook, stirring, 1 minute. Add the apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

　　

Step 2

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). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.