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Curried Chicken Soup
Meyer Family, South Easton, MA
“The soup is so good that it’s impossible to have only one bowl.” Gerry and Mary Beth Meyer
INGREDIENTS Serves 6
2 tablespoons olive oil
3 large yellow onions, chopped
3 cups diced carrots
3 celery stalks, chopped
2 teaspoons curry powder
1⁄2 teaspoon ground coriander
6 cups low-sodium chicken broth
2 tablespoons all-purpose flour
2 cups diced raw or cooked chicken
1 medium potato, cut into 1⁄2-inch dice
1 (14-ounce) can coconut milk (optional)
Salt
Ground black pepper
PREPARATION
1. Heat the oil in a large, heavy pot over medium heat. Add the onions, carrots and celery. Cover and cook, stir- ring occasionally, until the
onions are soft and translu- cent, about 12 minutes. Do not allow them to brown. Add the curry powder and coriander and cook, stirring, for 2 minutes.
2. Transfer 1 1⁄2 to 2 cups of the vegetable mixture to a blender or food processor. Add 2 cups of the broth and the flour and blend until
smooth.
3. Return the purée to the pot and add the remaining 4 cups broth. If you are using raw chicken, add it to the pot along with the potato. Bring to a boil over high heat, lower the heat to me- dium-low and simmer until the soup thickens, about 25
minutes.
4. Vigorously shake the can
of coconut milk before opening, if using, then add the milk to the pot. If using cooked chicken, add it
now. Heat until the soup is warmed through, 5 to 10 minutes. Adjust the season- ing with salt and pepper and
serve.
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