Curried Cream of Chicken Soup

Melt 3 Tbsp. butter over medium-low heat and add onion, carrot, and celery and cook until just starting to soften without browning.

Add garlic, flour, and curry powder and stir to combine well.

Slowly add chicken stock and whisk to incorporate the flour and liquid.

Add 1/2 of the diced apples and simmer for about 15-20 minutes, stirring occasionally.

Taste soup and then season with salt and pepper as needed.

While the soup simmers, heat a small sauté pan over medium heat and add the remaining tablespoon of butter.

Before the butter browns add the remaining diced apples and the sugar.

Toss once to combine, turn the heat down, and let the apples sit in the pan without moving, for about 4-5 minutes (if butter starts to brown too fast reduce heat further).

Once apples start to caramelize on one side, toss well and continue to cook until they are golden brown in color, but still retain their shape. Do not allow apples to get mushy.

Remove apples from pan and set aside.

To serve, ladle soup into bowls and garnish each with caramelized apples, a drizzle of yogurt, parsley, and cilantro.