• 3 tablespoon butter
  • 3 tablespoon flour
  • 5 cups strong, well-seasoned chicken broth
  • 3 cups pureed peas (fresh or frozen)
  • 1 cup cream (half and half)
  • 1 tablespoon curry powder
  • Salt and pepper to taste
  • 1 tart apple
  • Directions

    Heat the butt and stir in the flour. Simmer 3 minutes. Slowly add chicken stock and cook until thickened. Add purêed peas and cream; add seasoning. Chill 4 hours. Should have the consistency of heavy cream. Must be served very cold! Peel apple, slice finely and cut into julienne strips. Add just before serving so apple will not discolor.

    Serves 10

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