Recipe courtesy of Gourmet Magazine
Save Recipe Print
Yield:
Approximately 6 cups for 6 ser
Level:
Easy

Ingredients

Directions

In a skillet bring 3 cups of the broth to a boil, add the chicken, reducing the heat to keep the broth at a bare simmer, ad simmer it, turning it once, for 8 minutes, or until it is springy. Transfer the chicken to a cutting board, reserving the broth, and chop it.

In a large saucepan cook the onions, the celery, and the apple in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until the vegetables are softened, stir in the curry powder and cook the mixture, stirring, for 3 minutes, and stir in the remaining 1 cup broth. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 10 minutes.

In a food processor or blender puree the mixture, transfer the puree to a bowl, and stir in the reserved broth and the chicken. Let the mixture cool, stir in half-and-half, and chill the soup, covered, for 3 hours, or until it is cold. Garnish the soup with the raisins.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Hot Senegalese Soup with Coriander

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories