Curry Apple Soup
|Margarine||4 Tablespoon (Fleischmann's Brand)|
|Onion||1 Large, chopped|
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Curry powder||1 Tablespoon|
|Heavy cream||2⁄3 Cup (10.67 tbs), heated|
|Tart eating apples||4 , cored, peeled and sliced|
Chop the onions and saute in margarine until golden.
Add the chicken stock and curry powder and mix thoroughly until blended with the onion.
Mix the cornstarch with a little water to make a pasty sauce and add to the mixture. Boil the entire thing and then simmer for eight minutes.
In another saucepan, add the egg yolks, beaten, to the hot cream.
Mix together, then transfer to an electric blender with the peeled, cored and sliced apples.
Add salt and pepper, and the onion chicken stock mixture.
Blend until smooth and creamy.