|Butter||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Celery ribs||3 , chopped|
|Curry powder||1 Tablespoon|
|Apples||2 , peeled and chopped|
|Diced cooked chicken||1 Cup (16 tbs)|
|Chicken broth||2 Quart|
|Light cream||1 Cup (16 tbs), chilled|
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.
Transfer the mixture to an electric blender.
Add the apples, chicken and about one cup chicken broth.
Blend until smooth.
In a saucepan combine the pureed mixture with the remaining broth, add the bay leaf and bring to a boil.
Remove the bay leaf and chill.