|Celery stalks||2 , finely chopped|
|Grated onion||2 Tablespoon|
|Curry powder||2 Tablespoon|
|Chicken broth||2 Quart, cooled|
|Pineapple||1⁄2 Cup (8 tbs)|
|Canned pineapple slice||1 Cup (16 tbs)|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Cream||2 Cup (32 tbs)|
Heat butter in a large saucepan.
Add celery and onion; cover and cook until celery is tender, stirring occasionally; remove from heat.
Blend curry powder and flour in a bowl; slowly add 1 cup of the chicken broth, stirring until smooth after each addition.
Adding gradually and stirring constantly, pour into mixture in saucepan.
Bring to boiling; continue cooking 5 minutes, stirring constantly.
Continue stirring and gradually add remaining broth; simmer, uncovered, 30 minutes, stirring occasionally.
Remove from heat; sieve mixture.
Stir in the fresh and canned pineapple and the diced chicken.
Blend cream into cooled soup; chill thoroughly.
Top each serving of chilled soup with whipped cream.