Andrea’s Curried Apple Soup

2 medium onions, peeled and chopped
4 tablespoons butter
1 teaspoon fresh ginger, grated
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cloves
¼ teaspoon cinnamon
¼ teaspoon cayenne
6 tart apples, chopped
1½ quarts chicken stock
juice of 1 lemon
sea salt and pepper to taste
sour cream

Sauté onions in butter.  Add ginger, mustard, turmeric, cumin, coriander, cloves, cinnamon, and cayenne.  Cook slightly to “toast.”  Add apples and chicken stock, and simmer until apples are soft.  (Option:  reserve 1 cup of apple pieces to add later to soup.)  Puree soup in blender or food mill.  Add juice of 1 lemon and season to taste.  Serve with cultured cream.  Serves 6.

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