This creamy soup has the ideal balance of curry powder and apple. Serve it as a side dish topped with green onions and slivered almonds.
In a large saucepan cook the onion in hot butter over medium heat for 5 minutes or until tender. Stir in apples and curry powder. Add chicken broth. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until apples are very tender. Stir in milk. Cook and stir until heated through. If you like, use a potato masher to slightly mash apples.
Ladle soup into bowls. Garnish with sliced green onion and almonds. Makes 4 servings.