|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.
Serving size: Complete recipe
Calories 1857 Calories from Fat 1122
% Daily Value*
Total Fat 128 g196.5%
Saturated Fat 77.1 g385.7%
Trans Fat 0 g
Cholesterol 486.6 mg162.2%
Sodium 5076.1 mg211.5%
Total Carbohydrates 132 g44%
Dietary Fiber 22.2 g88.7%
Sugars 60 g
Protein 56 g111.1%
Vitamin A 96.6% Vitamin C 91.5%
Calcium 44.1% Iron 50.4%
*Based on a 2000 Calorie diet