Curried Chicken and Apple Soup

(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.)