(by Adele L. Kellman)
4 T. butter
1/2 c. diced onions
1 carrot, diced
2 stalks celery, diced
2 t. curry powder
1 1/2 T. flour
4 c. chicken broth
1 t. salt
1/4 t. freshly ground pepper
1/8 t. thyme
1/2 c. cooked rice
1/2 c. cooked diced chicken
1/4 c. diced raw apple
1/2 c. light cream
Melt butter in a saucepan.
Sauté the onions, carrots and celery 10 minutes but don’t let them brown.
Blend in curry powder and flour.
Warm the broth and gradually add it, stirring with a whisk until it reaches a boil.
Cook for 20 minutes over low heat.
Add the salt, pepper, and thyme, then puree in a blender.
Return mixture to saucepan, then add rice, chicken, apple, and cream.
Heat but do not boil.
Serves 6.
(Read The Damn Yankee, the story that accompanies this recipe.)