Big Daddy's     Cooking with Attitude

Thai Chile



Curried Cream of Chicken Soup

This is marvelous comfort food. Delicious hot on a cold winters day and just as good served chilled in the summer.

4 tablespoons butter
1 bunch scallions, chopped
2 cloves garlic
1 tablespoon finely chopped ginger
2 medium carrots, peeled and sliced
2 ribs celery, chopped
1 tablespoon curry powder
5 cups chicken broth
1 pound boneless chicken breast
2 cups heavy cream
╝ cup flour

Put the stock and chicken in a soup pot and simmer until the chicken is tender, about 15 minutes. Remove chicken and broth to cool.

Melt the butter in the pot. When the butter is melted, add the scallion bulbs, garlic, ginger, carrots, celery and enough broth to cover; sautÚ until the veggies are tender, about 20 minutes. Pour the veggie mixture along with the flour and curry powder into blender and puree. Return to pot.

Heat the veggie mixture, adding the cream a little at a time, until simmering. Add the remaining stock and continue to simmer for a few minutes.

While the broth is gently simmering chop the chicken. Add the chicken and ╝ cup of the scallion greens and heat through.

Salt and pepper to taste. Serve with fresh, crunchy bread.  Oh, yeah!  This is awesome served chilled in the warm weather.

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