CURRIED CREAM OF CHICKEN SOUP
Steps:
- 1. Melt the butter in a pot. Add onions, carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes. 2. Add broth, parsley, chicken and rice. Bring soup to a boil, then reduce heat and cover. Simmer until chicken is done 25-30 minutes. 3. Cool the chicken in the stock. Remove the meat from the bones and dice it. Reserve the meat. 4. Pout the soup through a strainer and transfer solids to a food processor fitted with a steel blade. Add 1 cup of the cooking liquid and process until smooth. Reserve the rest of the liquid. 5. Return the pureed soup to the pot and add the half-and-half. Stir in additional cooking stock, about 4 cups, until the soup reaches the desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer the soup for 15 minutes. Season to taste with salt and pepper.
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