Singhalese Cream Soup

• 3 medium tart apples, such as Granny Smith
• 2 tablespoons unsalted butter
• 2 carrots, chopped
• 2 cups cooked chicken, chopped
• 1 large onion, chopped
• 2 celery ribs
• 14 cup raisins, golden
• 1 garlic clove, chopped
• 3 tablespoons curry powder
• 2 tablespoons all-purpose flour (preferably unbleached)
• 8 cups chicken broth
• 12 cup coconut milk
• bottled mango chutney

1. Peel and core apples and chop.
2. In a heavy kettle, heat butter over moderate heat until foam subsides and cook apples, carrots, celery, onion, and garlic, stirring occasionally, until they begin to soften, 10 to 12 minutes.
3. Add curry powder, chicken and raisins and cook, stirring, 1 minute.
4. Add flour and cook stirring, 2 minutes.
5. Stir in broth and simmer, covered, 1 hour and 20 minutes.
6. Stir in coconut milk and salt to taste and simmer, uncovered, 10 minutes.
7. Add a dash (or two) of cayenne and white pepper.
8. Optional:.
9. Cool soup and in a food processor or blender puree in batches until smooth.
10. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
11. Garnish each serving with about 1/2 teaspoon chutney.
12. This recipe can be made in a crock pot.

tart apples, unsalted butter, carrots, chicken, onion, celery, raisins, garlic, curry powder, flour, chicken broth, coconut milk, mango

Taken from www.food.com/recipe/singhalese-cream-soup-364947 (may not work)