25 min 25 prep A delicate savoury soup. One hostess served this as an alternative to cocktails before her dinner, in Japanese tea cups. I ended up drinking mine, too, and me not a soup lover! You may want to make sure your medium onion is not more than your one small since it will overpower it.

2 small apples 1 med onion, finely chopped 1/8 tsp curry or saffron 2 tbs butter 2 (10 oz) cans beef consomme 1 c cream

1. Peel, core, and finely chop one apple. 2. Saute with onion and curry or saffron in butter until soft. 3. Puree with a bit of the consomme. 4. Pour everything in a pot and heat slowly. Do not boil. 5. Slice second apple very thinly to float as a garnish.