Curried Cream of Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from Margaret Rudkin's Pepperidge Farm Cookbook. I haven't tried it. I am posting in answer to a request. Prep and cooking times are guesses. Ingredients:
4 cups chicken broth, homemade or canned |
4 tablespoons butter or 4 tablespoons chicken fat |
4 tablespoons flour |
1 teaspoon curry powder |
1 cup heavy cream |
salt |
pepper |
Directions:
1. Begin heating some water in the lower section of your double boiler.
2. 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.
3. Meanwhile, over low direct heat, melt butter in the top section of the double boiler.
4. Mix curry powder and flour and add to the melted butter.
5. Cook over low heat for 2 minutes stirring constantly, being careful not to scorch.
6. Remove from heat and add chicken broth slowly, stirring constantly.
7. Return to the direct heat and bring just to a boil while stirring.
8. Place top section of double boiler over the lower section with the water boiling.
9. Add cream.
10. Taste and season with salt and pepper.
11. Remove from heat when heated through.
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