Thursday, April 9, 2009

Creamy Curry Celery and Chicken Soup

I made this soup for my latest cooking class. There's not enough curry to overpower the celery and just enough chicken to have a few big chunky spoons full of it. It also has a hint of cinnamon and lavender for subtle yet amazing flavor. I think it was a big hit. Add to this some wicked-descent cornmeal and Parmesan homemade crackers, and you have heaven on earth. Low fat to boot.

Curried Celery and Chicken Soup1 1/2 lb celery, chopped
1 lb cooked chicken breast, chopped
1 onion, chopped
2 tsp olive oil
1T curry powder (I use Penzey's)
3/4 cup whole white wheat flour (or all purpose works)
6 cups chicken stock
3 cups milk
2 tsp saffron
1/2 tsp culinary lavender
1T all purpose seasoning (mine y'all)
dash of cinnamon
1 bay leaf
2 tsp fresh thyme
pepper to taste

In a large 2 gallon stock pot, over medium heat saute the celery and onion. After about 5 minutes, add the curry powder. Add the chicken. Stir and cook about 2 minutes more. Add the flour and stir well. Add the stock and whisk well to avoid lumps. Add all remaining ingredients except the thyme. Simmer 15-20 minutes until the soup thickens slightly, it won't be like a stew, just lightly thick. Add the thyme and serve immediately with fresh crackers.
yield : a gallon.
Freezes beautifully. Put in quart or pint size bags (labeled). To serve, defrost out of bag and simmer 10-15 minutes on stove, or 5-6 minutes microwave.
There you go.

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