My Aunt was a wonderful cook and a marvelous hostess. She sure loved to have a party. This was one of her favorite soups. It has a very interesting flavor. You can serve it hot or cold, but it is most commonly served cold.
2 Tablespoons Onion, minced
2 Tablespoons Butter
4 Granny Smith Apples, chopped
1 Tablespoons Flour
2 teaspoons Curry
3 ½ cups Chicken broth
1 teaspoon Chicken bullion
1/4 cup Cream
Chicken meat, diced
Salt and freshly ground pepper
Saute onions in butter. Add apples and cook for about 5 minutes. Add flour and curry, stir well then add broth. Simmer 30 minutes. Blend at low speed in a blender then put through sieve and chill. Place chicken in the bowls and serve with cream. There is a variation that adds 2/3 cup of good peanut butter when the soup is blended. You can also garnish it with cilantro.
These same ingredients can be turned into Chicken a la Senegalese. You just take the Chicken pieces and brown them then add the soup and simmer for about 20 minutes. You can serve this over rice.
