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1/2 stick butter
2 medium onion -- chopped
3 stalks celery -- chopped
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 cup cooked chicken -- diced
2 apples, peeled -- cored and chopped
8 cups chicken stock -- divided
1 bay leaf
1 cup light cream -- chilled
In a large saucepan, melt the butter over medium heat. Add the onions and
cele
ry. Saute the vegetables until the onions are golden brown and the celery
is s
oft. 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 t
he 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, an
d refrigerate the soup for at least 1 hour. Before serving, stir in the
chille
d cream.
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