Unlikely though this might sound, the combination of apples and curry works surprisingly well. Don’t be alarmed by the quantity of curry powder: its effect is softened by cream and lemon juice and reduced by the chilling process.
Melt the butter in a medium-size pan and soften the onion in it. Stir in the curry powder and let it cook for 1 minute. Add the apples, stock and a generous seasoning of salt and pepper. Bring the soup up to the boil, turn down the heat and cover the pan. Simmer gently for 20 minutes.
Liquidise the soup. Pour it through a sieve into a glass or china bowl, let. It