Cold Curried Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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That's what it says on an old recipe card from my archives. Good way to use up some cooked chicken. Haven't made it and have no idea where I copied it from but it sounds interesting! Ingredients:
1/2 cup butter |
1/4 cup flour |
1 1/2 teaspoons salt |
1 teaspoon curry powder |
1/4 teaspoon rosemary |
1 quart milk |
1 cup diced cooked chicken |
1 cup chicken broth |
1 teaspoon chives, chopped |
1 teaspoon lemon juice |
1/4 cup almonds, chopped, toasted |
parsley, chopped for garnish (optional) |
Directions:
1. Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly.
2. Let cool.
3. Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly.
4. Pour into soup bowls and garnish with almonds and chopped parsley.
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