Silver Palate Curried Cream Of Chicken Soup Recipes

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.

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.

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.