Ingredients:

2 tbls. butter
2 medium-sized onion, choped
6 C chicken stock
2 tbls. curry powder
2 C heavy cream
1 cuccumber
1 apple


Directions:

Melt the butter in a large saucepan. Add the onion and allow it to brown before adding the chicken stock and the curry powder.

Bring the mixture to a boil, cover and simmer for 20 minutes.

Strain and allow the soup to cool a little before adding 1 C of the cream.

Chill in the fridge for at least 3 hours.
Before serving, peel the cuccumber and apple and slice them into small pieces. Add the remaining cup of cream to the soup and sprinkle the cuccumber and apple over the top. Very tasty.