Chilled Apple Curry Soup With Beet Relish

Directions

1. Peel, quarter, and core apples. Cut quarters crosswise into 1/4-inch thick slices. Peel potato. Cut potato, onion, celery, and carrot into 1/2-inch cubes. Coarsely chop garlic. Peel gingerroot and coarsely chop.
2. In a 6-qt heavy kettle saute/fry apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry pwdr in oil over moderately-high heat, stirring frequently, till onion is softened, about 5 min. Add in stock and simmer, stirring occasionally, till vegetables are tender, about 30 min. Cold soup 20 min.
3. In a blender, puree soup in batches (use caution when blending warm liquids) and pour through a fine sieve into a heatproof bowl. Cold soup, uncovered. Refrigeratesoup, covered, at least 4 hrs and up to 2 days. Stir cream into soup and season with salt and pepper.
4. Serve soup topped with Beet Relish.
5. This recipe yields 10 c..