|Green tart apples||3 , cored|
|Chicken broth||4 Cup (64 tbs) (Fresh/Canned)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Roughly cut 2 of the apples, celery and onion.
Saute them in a heavy-bottomed saucepan with the butter.
Do not allow to color.
When vegetables are transparent, sprinkle in the curry powder and cook this for 10 minutes on very low heat.
Add the flour and cook an additional 10 minutes, stirring often.
Whisk in the chicken broth and simmer about 15 minutes.
Check salt and seasoning.
Liquify in a blender and strain into soup terrine.
Add cream and garnish.
If soup is a little thin, add less cream.