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This was a complete throw together. We just happened to adore the way it turned out!
Put the stock and diced chicken into a small pot. Bring to a simmer and allow chicken to poach for about 5 to 7 minutes. Stir occasionally. Turn off heat and set aside.
In a large pot, saute the carrots, onion and celery in the butter for about 5 minutes on medium heat until onions are translucent. Do not brown. Add the garlic and saute for about a minute. Add white wine and allow to reduce for about 3 minutes. Add flour and cook for 2 minutes, stirring so the roux doesn’t burn. Add the chicken and hot stock, curry, thyme, rosemary, sage, salt and pepper. Whisk together to eliminate roux lumps. Allow to come back up to a simmer. It should be thick, and don’t worry…it will be thinned with milk or cream shortly.
Either with an immersion blender or a regular blender (in batches with the regular blender), puree the soup. Once it’s all pureed, return the soup to the pot and bring it back up to a simmer. Add milk or cream and allow to heat through. Serve with a salad and a nice loaf of bread.
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