Preparation / Directions:
Melt butter in saucepan. Cook onion and celery until onion is limp. Add apple and cook 1 to 2 minutes. Sprinkle with flour and curry powder. Cook, stirring, 2 to 3 minutes. Remove from heat and add boiling broth. Beat with whisk to prevent lumping. Add bay leaf. Return to heat and simmer 15 minutes, covered. Stir occasionally. Remove and discard bay leaf. Cool, then puree in blender or processor. Chill. Fold whipped evaporated milk and chicken into soup. Serve at once.
8 servings/Serving size: 1 cup
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