CURRIED CREAM OF CHICKEN SOUP
A different type of cream of chicken soup with a kick!
Provided by Jamallah Bergman
Categories Cream Soups
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a large heavy pot over low heat. Add the onion,carrots and curry powder and cook,covered, until the vegetables are tender, about 25 minutes; stir occasionally.
- 2. Add the stock,parsley, chicken and rice. Bring the soup to a boil,reduce the heat,and cover. Cook at a simmer until the chicken is done, skimming any foam from the cooking liquid as necessary, 25 to 30 minutes.
- 3. Cook the chicken in the stock. Remove the meat from the bones and dice it; reserve the meat.
- 4. Pour the soup through a strainer and transfer the solids to a food processor or use a food mill fitted with a medium disc. 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 about 4 cups more cooking stock,until the soup reaches the desired consistency.
- 6. Add the reserved diced chicken and defrosted peas and simmer the soup until the peas are tender, 15 minutes. Season with salt and pepper and serve immediately.
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