1/2 stick butter 2 medium onion -- chopped 3 stalks celery -- chopped 2 tablespoons all-purpose flour 1 tablespoon curry powder 1 cup cooked chicken -- diced 2 apples, peeled -- cored and chopped 8 cups chicken stock -- divided 1 bay leaf 1 cup light cream -- chilled In a large saucepan, melt the butter over medium heat. Add the onions and cele ry. Saute the vegetables until the onions are golden brown and the celery is s oft. Stir in the flour and curry powder. Cook for 5 minutes. Place the mixture in a blender or food processor. Add the chicken, apples and 1 cup stock. Process until smooth. Return the mixture to the saucepan. Add t he remaining 7 cups stock and the bay leaf. Increase the heat to high to bring ingredients to a boil. When the soup begins to boil, remove it from the heat, discard the bay leaf, an d refrigerate the soup for at least 1 hour. Before serving, stir in the chille d cream.
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