• 2 oz butter
  • 2 medium sized onions, chopped
  • 6 cups Chicken Stock
  • 2 tablespoons curry powder
  • 2 cups heavy cream
  • l cucumber
  • 1 apple


Melt the butter in a good sized saucepan. Add the onion and allow to brown before adding the chicken stock and the curry powder. Bring the mixture to a boil, cover simmer for 20 minutes.

Strain and allow the soup to cool a little before adding one cup of the cream.

Chill in the refrigerator for at least 3 hours.

before serving, peel the cucumber and apple and apple and dice them into small squares. Add the remaining cup of cream to the soup and sprinkle the cucumber and apple on top

Serves 6

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Submitted 6/13/05.
Source: Recipe book in my collection
Submitted By: Dorothy Painter