SILVER PALATE CURRIED CREAM OF CHICKEN SOUP
Steps:
- Combine butter, onions and carrots and cook over low heat (covered) until tender. Add curry, chicken stock, parsley, chicken and rice and bring to a boil. Reduce and simmer chicken until it's done (about 20 minutes). Cool chicken in stock. Remove meat from bones discarding skin and bones. Use immersion blender to purée soup mixture. Add chicken peas and half-and-half and simmer for 15 minutes or until peas are done. Season with salt and pepper to taste.
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