top of page

Curried Chicken and Apple Soup

(by Adele L. Kellman)


4 T. butter

1/2 c. diced onions

1 carrot, diced

2 stalks celery, diced

2 t. curry powder

1 1/2 T. flour

4 c. chicken broth

1 t. salt

1/4 t. freshly ground pepper

1/8 t. thyme

1/2 c. cooked rice

1/2 c. cooked diced chicken

1/4 c. diced raw apple

1/2 c. light cream

Melt butter in a saucepan.

Sauté the onions, carrots and celery 10 minutes but don’t let them brown.

Blend in curry powder and flour.

Warm the broth and gradually add it, stirring with a whisk until it reaches a boil.

Cook for 20 minutes over low heat.

Add the salt, pepper, and thyme, then puree in a blender.

Return mixture to saucepan, then add rice, chicken, apple, and cream.

Heat but do not boil.

Serves 6.


(Read The Damn Yankee, the story that accompanies this recipe.)

Recent Posts

See All

Plum Torte

(by Laura Zinn Fromm) (adapted from The New York Times )   3/4 - 1 c. sugar (I used 2/3 c. white sugar, 1/3 c. brown) 1/2 c. unsalted...

Betty's Chopped Liver

(by Susan Ostrov Weisser) 1 lb. chicken livers vegetable oil 3 - 4 hard-boiled eggs 2 yellow onions, chopped Kosher salt (and pepper,...

Fried Lace Cornbread

(by Kathryn Louise Wood) 1 c. very fine ground plain cornmeal salt to taste water enough oil to coat the bottom and a little up the sides...

Comentarios


bottom of page