Chicken Curry & Apple Soup

Ingredients

• 2-3 chicken breast halves, sauted 12 minutes in butter
• 2 tablespoons butter, melted in soup pot
• 3 leeks, cut in half, sliced thin
• 2 tart apples, diced
• 1 cup apple juice
• 1/2 cup apple cider
• 3-4 cups chicken stock
• salt & pepper to taste
• 3 tablespoons Calvados
• 1/2 cup heavy cream
• 1 tablespoon curry powder
• 1 tablespoon butter
• French bread, toasted

Method

• Remove chicken, put aside.
• Place the butter in the same pot. Add leeks and cook about 10 minutes until softened.
• Add the apples, apple juice, vinegar and stock. Season with salt & pepper. Cook for 10 minutes. Add the chicken and cook another 5-10 minutes, covering the pot and cooking until chicken is cooked through.
• Take the chicken from the pot and remove the skin. Cut into 1/2" chunks.

Notes

• Just before serving, saute the curry in the 1 tablespoon of butter, cooking slightly. Add to soup. Return the chicken to the pot. Add the Calvados and heavy cream. Taste to correct seasoning. Serve with the French croute.SOURCE: Adapted from James Peterson