Curried cream of rice soup with apples

• 4 tablespoons butter
• 1 1/2 cups finely chopped onion
• 1 cup finely chopped celery
• 1 teaspoon finely minced garlic
• 6 tablespoons curry powder
• 1 pound red, ripe tomatoes, cored and cubed, about 3 cups, or use imported canned tomatoes
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 cup Carolina rice
• 7 cups chicken broth
• 1/2 cup heavy cream
• Salt, if desired
• Freshly ground pepper
• 1 1/2 cups peeled, cored apple cut into quarter-inch cubes

1. Melt the butter in a large saucepan and add the onion, celery and garlic.
2. Cook, stirring, until wilted.
3. Add the curry powder and cook, stirring, about one minute.
4. Add the tomatoes, bay leaf, thyme and rice and stir.
5. Bring to the boil and add the chicken broth.
6. Return to the boil and simmer 30 minutes or until rice is quite tender.
7. Remove the bay leaf and thyme sprigs.
8. Pour the soup into the container of a food processor or electric blender and blend until smooth.
9. Return the soup to a saucepan and bring to the boil.
10. Add the cream, salt and pepper to taste and apple cubes.
11. Serve piping hot.

butter, onion, celery, garlic, curry powder, red, bay leaf, thyme, carolina rice, chicken broth, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10062 (may not work)