|Onions||2 Large, chopped|
|Chicken stock||1 Pint|
|Curry powder||1 Tablespoon (Leveled)|
|Cornflour||1 Tablespoon (Leveled)|
|Single cream||1⁄4 Pint|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Watercress||2 (For Garnish)|
|Bacon rashers||2 , grilled and chopped (For Garnish)|
Melt butter, add onions and cook until soft, but not brown.
Stir in chicken stock and curry powder.
Add cornflour mixed with a little water, bring to the boil and then simmer for 8 minutes.
Beat egg yolks into cream and stir this mixture gradually into the hot soup.
Remove from heat immediately and transfer mixture to electric blender, with apple, peeled, cored and sliced.
Blend until smooth, season to taste with salt, pepper and lemon juice.
Either reheat gently or chill.
Serve garnished with watercress and chopped bacon.