Vermont Apple Soup with Curry

• 2 tbs Butter
• 1 Medium Onion, chopped
• 1 lb Granny Smith Apples, peeled, cored and diced
• 1 tbs Curry Powder
• 2 1/2 cups Chicken Stock
• 1/2 cup Whipping Cream
• optional Sour Cream
• optional Chopped Fresh Chives

Melt butter in a heavy large saucepan over medium heat. Add onion: sauté 4 minutes. Add apples: sauté until apples begin to soften, about 3 minutes. Add curry and cook 15 seconds. Gradually stir in stock. Increase heat and simmer until apples are tender, about 10 minutes. Add cream and simmer 5 minutes.

(Can be prepared 2 hours ahead. Cover and refrigerate. Re-warm over medium heat before continuing.)

Season with salt and pepper. Ladle soup into bowls. If desired, top with dollop of sour cream and sprinkle with chives.

Serves 4.