Add the grated onion and apple to the consomme and cook until tender, about dozen minutes. Puree in a blender, then put through a strainer. Stir in cream and season with paprika and curry powder. Refrigerate until ready to serve. Reheat slowly, just until heated through. Serve in small cups garnished with chopped unpeeled apple sprinkled with lemon juice. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis