Curried Apple Soup
|Celery stalks||2 , finely chopped|
|Onion||1⁄2 Large, finely chopped|
|Curry powder||2 Teaspoon|
|Apples||8 , peeled and sliced|
|Chicken stock||4 Cup (64 tbs)|
|Ground cinnamon||1 Pinch|
|Ground nutmeg||1 Pinch|
|Whipping cream||1⁄2 Cup (8 tbs)|
In large saucepan, melt butter over medium heat; cook celery and onion, stirring occasionally, for 10 minutes or until softened but not browned.
Stir in curry powder; cook, stirring constantly for 1 minute.
Add apples, stock, cinnamon and nutmeg; cover and simmer for 25 minutes or until apples are very soft.
In blender, puree soup, in batches.
Return to saucepan; stir in cream.
Season with salt and pepper to taste.