Oh I wish, I wish, I could remember where the heck I found this recipe. I believe it actually is from a cookbook but I just can't remember which one.
It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for no cream at all!
As weather gets chillier (even here in Texas), give this soup a try.
1 tablespoon butter
2 cups minced onions
2 carrots, peeled and chopped
Cook over low heat, covered, until tender.
2 tablespoons curry powder
5 cups chicken stock
6 parsley sprigs
1 chicken, quartered and skinned
½ cup rice
Salt and pepper to taste
Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it.
1 cup 2% milk
10 ounces frozen peas, defrosted
Remove fat from broth. Strain soup through strainer.
Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until soup reaches desired consistency. Add chicken and peas and simmer for 15 minutes or until peas are done. Season to taste.