This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

　　

Ingredients

Makes about 10 cups

　　3 tart apples;such as Granny Smith

　　2 tablespoons unsalted butter

　　2 carrots chopped

　　1 large white onion, chopped

　　1/4 cup raisins

　　1 garlic clove, chopped

　　3 tablespoons curry powder

　　2 tablespoons all-purpose flour (preferably unbleached)

　　8 cups chicken broth

　　1 tablespoon canned tomato purée

　　1/2 cup heavy cream

　　Garnish: bottled mango chutney

　　

Step 1

Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.

　　

Step 2

Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.

　　

Step 3

Garnish each serving with about 1/2 teaspoon chutney.