• 2 tablespoons butter, unsalted
• 1 onion, peeled and chopped
• 1 tablespoon + 1 teaspoon Indonesian Ayam, ground
• 4 cups chicken broth
• 2 medium Granny Smith apples (peeled, cored and chopped medium)
• 3 medium Gala, Honeycrisp or other sweet apples (peeled, cored and chopped medium)
• 1 teaspoon Fleur de Sel 
• 1/2 lemon, juiced
• 2 cups heavy cream (or yogurt)
• 4 sprigs fresh mint
• Pinch Marash Chile Flakes 

Melt the butter in a 6-8 quart stock pot over medium low heat. Add onion and fry till softened and lightly colored, about 8 minutes. Add Indonesian Ayam and salt and cook for another minute, stirring frequently.

Add chicken broth and bring to a boil. Add apples, then return to a simmer and cook, partially covered, for 45 minutes, stirring occasionally, or till apples are completely softened.

Working in batches, ladle mixture into a blender or food processor and blend till smooth. Chill thoroughly.

Before serving, whisk in lemon juice and cream or yogurt. Top with a pinch of Marash Chile and a little finely chopped mint.

Notes:

Adapted from The Guardian and Saveur