Ingredients

1 cup diced onions
1/2 cup diced celery & carrot
1/4 cup diced bell pepper
1 small apple (peeled, cored and diced)
1/4 cup butter/margarine
1/4 cup flour
3-4 cups chicken stock
1/2 cup rice
2 cups cooked chicken
2 Tbsp curry powder
1 1/2 cup coconut milk
TT Salt & pepper (To Taste)

Directions

1. Sweat together (do not brown) the onion, celery, carrot, pepper & apple with butter.
2. Add flour and curry to create the roux (do not brown)
3. Gradually stir in stock.
4. Add the raw rice and let simmer until the vegetables are tender and the rice is cooked.
5. Skim the soup carefully (if a film forms on the top)
6. Add cooked, diced chicken and simmer for 5 minutes
7. Remove from heat and add hot cream. Warm your cream/milk until hot to touch but not yet bubbling. This is called tempering and will prevent curdling. If you add cold milk to hot soup it will curdle.
8. Season to taste