2 stick butter
10 medium onion -- chopped
15 stalks celery -- chopped
10 tablespoons all-purpose flour
5 tablespoon curry powder
5 cup cooked chicken -- diced
10 apples, peeled and chopped
2 gal. chicken stock -- divided
5 bay leaf
5 cups light cream -- chilled
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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 quart stock.
Process until smooth. Return the mixture
to the saucepan. Add the remaining 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.
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