|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Canned sweetened applesauce||3⁄4 Cup (12 tbs)|
|Canned chicken broth/Freshly made chicken stock||2 Cup (32 tbs)|
|Half and half/Half milk and half cream||2 Cup (32 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Ground coriander||1⁄8 Teaspoon|
Melt butter and add celery and onion; cook until soft.
Blend in curry powder and flour; gradually add applesauce, chicken broth, and half-and-half.
Heat to simmering and cook gently, stirring, for 4 or 5 minutes.
Season to taste with salt.
Pour into heat-proof bowls.
Softly whip the heavy cream and stir in coriander.
Spoon equal portions of cream onto each bowl.
Broil about 6 inches below heat until cream browns (1 or 2 minutes).