1/4 c. (1/2 stick) butter
1 med. onion, sliced
3 med. apples, peeled, cored & sliced (reserve 2 slices for garnish)
1 carrot, sliced
1 green pepper, seeded & finely chopped
1 celery stalk, trimmed & diced
2 whole cloves
1-2 tsp. curry powder
1 parsley sprig, minced
Pinch of freshly ground pepper & salt
Pinch of freshly grated nutmeg
6 c. chicken broth
1 c. whipping cream
Garnish: whipped cream & chopped apple

Melt butter in 3 quart pan over medium high heat. Add onion and saute until soft. Add apple, carrot, green pepper and celery and saute until vegetables are soft, about 10 to 12 minutes. Stir in cloves, curry, parsley and nutmeg. Add broth and season to taste with salt and pepper. Reduce heat, cover and simmer 30 to 40 minutes. Remove from heat and blend in whipping cream. Transfer to blender in batches and puree. Pour into bowl. Cover and refrigerate. Garnish each serving with cream and apple. Serves 6 to 8.