Curried Cream of Chicken Soup |
Four to six portions. |
Ingredients:
|
| 6 | tablespoons | sweet butter |
| 2 | cups | finely chopped yellow onions |
| 2 | carrots, | peeled and chopped |
| 2 | tablespoons | curry powder, or more, to taste |
| 5 | Cups | Chicken stock |
| 6 | sprig | parsley |
| 1 | whole | chicken, about 3 lbs., quartered |
| 1/2 | cup | long-grain rice (not converted or instant) |
| 1 | pinch | salt and freshly ground pepper, to taste |
| 1 | cup | half-and-half |
| 10 | ounces | frozen peas, defrosted |
|  |
Method: |
| Melt the butter in a pot. Add onions, carrots and curry powder and cook over low heat, covered, until vegetables are tender, aout 25 minutes; stir occasionally. |
| Add the stock, parsley, chicken and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer until chicken is done, 25 to 30 minutes. |
| Cook chicken in the stock. Remove the meat from the bones and dice it; reserve the meat |
| Pour the soup through a strainer and transfer thesolids to the bowl of a food processor fitted with a steel blade, or use food mill fitted with a medium disc. Add one cup of the cooking liquid and process until smooth. Reserve the rest of the liquid. |
| Return pureed soup to the pot and add the half-and-half. Stir in additional cooking stock, about four cups, until soup reaches the desired consistency. |
| Add reserved diced chicken and defrosted peas and simmer the soup for 15 minutes, or until peas are done. Season to taste with salt and pepper and serve immediately. |
| From The Silver Palate Cookbook by Julee Rosso and Sheila Lukins |
| Provided by {Cat} |
