Chilled Apple Curry Soup with Beet Relish

Directions

1. 1
   Peel, quarter, and core apples.
2. 2
   Cut quarters crosswise into 1/4-inch thick slices.
3. 3
   Peel potato.
4. 4
   Cut potato, onion, celery, and carrot into 1/2-inch cubes.
5. 5
   Coarsely chop garlic.
6. 6
   Peel gingerroot and coarsely chop.
7. 7
   In a 6 quart heavy kettle saute apples, potato, onion, celery, carrot, garlic, and gingerroot with coriander and curry powder in oil over moderately high heat, stirring frequently, until onion is softened, about 5 minutes.
8. 8
   Add stock and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
9. 9
   Cool soup 20 minutes.
10. 10
    In a blender puree soup in batches (use caution when blending hot liquids) and pour through a fine sieve into a heatproof bowl.
11. 11
    Cool soup, uncovered.
12. 12
    Chill soup, covered, at least 4 hours and up to 2 days.
13. 13
    Stir cream into soup and season with salt and pepper.
14. 14
    Serve soup topped with beet relish
15. 15
    Peel beet, apple, and onion and cut into 1/4-inch dice.
16. 16
    In a heavy saucepan heat oil over moderately high heat until hot but not smoking and saute beet, apple, and onion until onion is softened, about 5 minutes.
17. 17
    Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes.
18. 18
    Transfer relish to a heatproof bowl and cool.
19. 19
    Chill relish, covered, at least 4 hours and up to 1 week.
20. 20
    Yield: 1 1/2 cups