Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
2 tbsp. butter
1 medium yellow onion, peeled and chopped
1 tbsp. Madras-style (hot) curry powder
2 chicken bouillon cubes, dissolved in
4 cups hot water
3 medium eating apples (such as gala),
peeled, cored, and chopped
2 medium granny smith apples, peeled,
cored, and chopped
Maldon or other sea salt
1 large lemon, juiced
2 cups heavy cream
4 sprigs fresh mint, chopped
1. Melt butter in a large saucepan over medium heat. Add onions and cook until pale golden, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add bouillon broth, apples, and 1/4 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until apples are completely soft, 30-45 minutes. Set aside to cool.
2. Working in batches, transfer soup into the jar of an electric blender and blend until soup is very smooth, then pour through a fine sieve. Whisk in half the lemon juice (adding more for a sharper taste) and the cream. Adjust seasonings and refrigerate until very cold. Serve soup sprinkled with chopped mint and a little cayenne pepper.