Can be garnished with fresh parsley and toasted sliced almonds.

1 large onion, thinly sliced
1 small carrot, cut into small dice
1 large celery stalk, finely chopped
2oz butter
1oz flour
2 level teaspoons curry powder
1-1/2 pints chicken broth
1 large cooking apple
2 teaspoon lemon juice
1/3 cup cooked rice
1/2 cup cooked chicken meat
Salt and pepper to taste
4 tablespoons fresh heavy cream, warmed

Melt butter in a saucepan and gently fry onion, carrot and celery until just soft. Do not allow to brown. Stir in flour and curry powder. Cook for 2 minutes and blend in chicken stock. Bring to the boil, stirring constantly. Allow to thicken slightly. Reduce heat and simmer for approximately 15 minutes. Stir occasionally.
Meanwhile peel, core and dice apple. Add to the soup with the lemon juice, rice and chicken. Bring to a simmer and add the Heavy Cream. Season to taste. Simmer for a further 3-4 minutes.

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Posted in recipes, cooking, food by Lisa - November 28th, 2006 |
Tags: recipe, soup, indian

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