Curried Cream Of Tomato Soup With Apples

• 2 tablespoons margarine
• 1 12 cups finely-chopped onions
• 1 cup finely-chopped celery
• 1 teaspoon minced garlic
• 6 tablespoons curry powder
• 3 cups canned tomatoes, drained
• 1 bay leaf
• 12 teaspoon thyme
• 1 cup long-grain rice
• 6 cups unsalted chicken stock
• 1 cup skim milk
• 1 12 cups cubed apples
• salt
• fresh ground black pepper

1. Melt the margarine in a large kettle.
2. Add the chopped onion, celery and garlic.
3. Cook, stirring until tender.
4. Add the curry powder and cook, stirring about 1 minute.
5. Add drained tomatoes, bay leaf, thyme and rice.
6. Stir constantly while bringing to a boil.
7. Add chicken broth.
8. Return to boil and then simmer for about 30 minutes.
9. When rice is tender, remove the bay leaf.
10. Pour the soup into a food processor or blender and blend until smooth.
11. Return the soup to the kettle, add the milk and apple cubes.
12. Increase temperature and serve hot.

margarine, onions, celery, garlic, curry powder, tomatoes, bay leaf, thyme, longgrain rice, milk, cubed apples, salt, fresh ground black pepper

Taken from www.food.com/recipe/curried-cream-of-tomato-soup-with-apples-59312 (may not work)