Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter
2 md Onion -- chopped
3 Celery ribs -- chopped
2 tb All-purpose flour
1 tb Curry powder
1 c Cooked chicken -- diced
2 Apples -- peeled, cored, and
- chopped
8 c Chicken stock -- divided
1 Bay leaf
1 c Light cream -- chilled
In a large saucepan, melt the butter over medium heat. Add the onions
and celery. Saute the vegetables until the onions are golden brown
and the celery is soft. Stir in the flour and curry powder. Cook for
5 minutes.
Place the mixture in a blender or food processor. Add the chicken,
apples and 1 cup stock. Process until smooth. Return the mixture to
the saucepan. Add the remaining 7 cups stock and the bay leaf.
Increase the heat to high to bring ingredients to a boil.
When the soup begins to boil, remove it from the heat, discard the
bay leaf, and refrigerate the soup for at least 1 hour. Before
serving, stir in the chilled cream.
