CURRIED CREAM OF CHICKEN SOUP
This is from Margaret Rudkin's Pepperidge Farm Cookbook. I haven't tried it. I am posting in answer to a request. Prep and cooking times are guesses.
Provided by mianbao
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Begin heating some water in the lower section of your double boiler.
- Use enough water so that it will not boil dry, and also so that the water will not touch the bottom of the top section when boiling.
- Meanwhile, over low direct heat, melt butter in the top section of the double boiler.
- Mix curry powder and flour and add to the melted butter.
- Cook over low heat for 2 minutes stirring constantly, being careful not to scorch.
- Remove from heat and add chicken broth slowly, stirring constantly.
- Return to the direct heat and bring just to a boil while stirring.
- Place top section of double boiler over the lower section with the water boiling.
- Add cream.
- Taste and season with salt and pepper.
- Remove from heat when heated through.
Nutrition Facts : Calories 375.6, Fat 35, SaturatedFat 21.4, Cholesterol 112, Sodium 868, Carbohydrate 8.8, Fiber 0.4, Sugar 0.8, Protein 7.1
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