Serves: 4
Total Calories: 231

2 tablespoons butter
2 cups 1/2 inch dice onions
2 cups 1/2 inch dice leeks white part only
2 cups 1/2 inch dice Large Granny Smith Apple Apples
2 tablespoons flour
1/4 cup Madras curry powder
3 cups chicken stock
1/2 cup heavy cream
salt to taste
GARNISHES
2 cups cooked and cooled 1/2 inch dice chicken breasts
1/2 cup 1/4 inch dice Large Granny Smith Apple Apples
2 tablespoons chopped celery leaves
2 tablespoons fresh chopped chives
1 teaspoon curry powder

In a large soup pot, melt the butter over medium heat. Add onions, leeks, and apples and cook, stirring occasionally, until transparent, about 10 minutes. Blend in fl our and cook over medium heat an additional 3–4 minutes. Do not brown. Stir in curry powder and stock. Reduce heat to low and simmer 15–20 minutes. Remove from heat and set aside to cool. When completely cooled, puree in a blender until smooth. Blend in the cream, season with salt, and chill until ready to serve.

To serve, ladle soup into chilled bowls and garnish with the chicken, apple, celery, chives, and curry powder.

Nutritional Facts:

Serves: 4
Total Calories: 231
Calories from Fat: 165

More Recipes from the Taste of Broadway Cookbook:
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Pasta e Fagioli
French Onion Soup
Sopa de Ajo
Chunky Potato Leek Soup
Boeuf Bourguignon
Bean and Tubetti Soup
Senegalese Soup
Zuppa de Broccoli
Russian Borscht
Traditional Chicken Noodle Soup
Garden Vegetable Soup