1. Melt the butter in a skillet. Add the onions and celery and cook until the vegetables are limp. Add the flour and curry powder and cook, stirring, several minutes to mix the flavors. 2. Transfer the mixture to an electric blender. Add the apples and the chicken and puree. While blending start adding chicken broth (no more than 1 cup). Continue to puree until smooth. (Note: after this step, I still put the mixture through course, medium and fine China caps - I like the ultra smoothness. But if you want to keep it authentic, then don't.). 3. In a saucepan combine the pureed mixture with the remaining broth and the bay leaf and bring to a boil. Remove the bay leaf stir in the cream and chill. ---------------------------------------------------------------------------
Nutrition
Ingredients
