Ingredients:
1 tablespoon butter
1 large onion, chopped
1 quart chicken stock
2 large green apples, cored, peeled and chopped
3/4 teaspoon curry powder
juice of 1/2 a large lemon
3 tablespoons butter
1/4 cup flour
1/2 cup half & half
parsley to garnish
cream to garnish

Directions:
Melt butter (1 tablespoon) in large pot. Add onion and saute until soft.
Stir in stock, apples, curry, lemon juice and bring to a boil.
Simmer for 10 minutes.

In another pot, melt remaining butter (3 tablespoons) until foam subsides. Blend in flour.
Cook 1 – 2 minutes.
Add soup slowly and mix until well blended. Bring to a boil. Remove from heat.
Strain soup into first pot through a sieve, pressing apple thru sieve with back of spoon.
Stir in half & half.