Served as starter. Non-vegetarian dish.

African

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 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.

Serves: 10

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