Mulligatawny

1 medium onion, diced
2 stalks celery, diced
1 carrot, diced
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 tablespoon curry powder
4 cups chicken broth
1 small apple, chopped
2 cups cooked chicken, chopped
pinch nutmeg
Sea salt to taste
Ground black pepper to taste
1/2 cup heavy cream

1. In a large saucepan over medium high heat, melt 2 tablespoons butter. Add onions, celery, carrot, and apple and sauté about 8 minutes until onion is translucent.
2. Add flour, curry, nutmeg, salt and pepper and cook 5 more minutes to form a roux. Whisk in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes.
3. Add the chicken and simmer 10 minutes. Taste and adjust seasoning. Stir in cream just before serving. Serves 4.