Senegalese Cream Soup

• 2 tablespoons onions, finely diced (I would also try Peppers, Onions and Mushrooms)
• 2 tablespoons butter (I would use Better Butter-My Way)
• 2 teaspoons curry powder
• 1 tablespoon flour
• 3 12 cups fresh chicken bouillon (Caramelized Turkey/Chicken Stock)
• 4 egg yolks
• 2 cups heavy cream (I would use half "n" half)
• 14 cup cooked chicken, finely diced
• 1 red apple, cored and diced

1. Saute onion in butter until soft, but not brown.
2. Add curry powder, flour and cook slowly for 5 minutes.
3. Add bouillon and bring to a boil, stirring until smooth.
4. Whip egg yolks with an electric mixer until light yellow, then whisk into soup and cook 1 minute more.
5. Cool.
6. Add cream and chicken.
7. Place mixture in a blender or food processor and blend until smooth.
8. Refrigerate until very cold.
9. Garnish with apple "croutons".

onions, butter, curry powder, flour, chicken bouillon, egg yolks, heavy cream, chicken, red apple

Taken from www.food.com/recipe/senegalese-cream-soup-345609 (may not work)