Classic Curried Cream Of Chicken Soup
|Sweet butter||6 Tablespoon|
|Finely chopped onions||2 Cup (32 tbs) (Yellow Colored)|
|Carrots||2 , peeled and chopped|
|Curry powder||2 Tablespoon|
|Chicken stock||5 Cup (80 tbs)|
|Chicken||3 Pound, quartered (1 Whole)|
|Long grain rice||1⁄2 Cup (8 tbs) (Not Converted Or Instant)|
|Freshly ground black pepper||To Taste|
|Half and half||1 Cup (16 tbs)|
|Frozen peas||10 Ounce, Defrosted|
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; stir occasionally.
Add the stock, parsley, chicken and rice.
Bring soup to a boil, reduce heat, and cover.
Cook at a simmer until chicken is done, 25 to 30 minutes.
Cool chicken in the stock.
Remove the meat from the bones and dice it; reserve the meat.
Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade, 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.
Return pureed soup to the pot and add the half-and-half.
Stir in additional cooking stock, about 4 cups, until soup reaches the desired consistency.
Add reserved diced chicken and defrosted peas and simmer the soup for 15 minutes, or until peas are done.
Season to taste with salt and pepper