Melt the butter in a 6-8 quart stock pot over medium low heat. Add onion and fry till softened and lightly colored, about 8 minutes. Add Indonesian Ayam and salt and cook for another minute, stirring frequently.
Add chicken broth and bring to a boil. Add apples, then return to a simmer and cook, partially covered, for 45 minutes, stirring occasionally, or till apples are completely softened.
Working in batches, ladle mixture into a blender or food processor and blend till smooth. Chill thoroughly.
Before serving, whisk in lemon juice and cream or yogurt. Top with a pinch of Marash Chile and a little finely chopped mint.
Notes:
Adapted from The Guardian and Saveur