1/2 stick butter

2 medium onion -- chopped

3 stalks celery -- chopped

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 cup cooked chicken -- diced

2 apples, peeled -- cored and chopped

8 cups chicken stock -- divided

1 bay leaf

1 cup light cream -- chilled

In a large saucepan, melt the butter over medium heat. Add the onions and cele ry. Saute the vegetables until the onions are golden brown and the celery is s oft. Stir in the flour and curry powder. Cook for 5 minutes.

Place the mixture in a blender or food processor. Add the chicken, apples and 1 cup stock. Process until smooth. Return the mixture to the saucepan. Add t he remaining 7 cups stock and the bay leaf. Increase the heat to high to bring ingredients to a boil.

When the soup begins to boil, remove it from the heat, discard the bay leaf, an d refrigerate the soup for at least 1 hour. Before serving, stir in the chille d cream.