Source of Recipe
Master Chef Don Easley
List of Ingredients
3 tablespoons butter or margarine
2 small yellow onion, peeled and minced
1 medium-sized carrot, peeled and diced fine
1 stalk celery, diced fine
1/2 green pepper, cored, seeded, and minced
1/4 cup unsilfted flour
1 tablespoon curry powder
1/4 teaspoon nutmeg
2 sprigs parsley
1 quart chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped tomatoes
1 cup diced cooked chicken
1/2 cup heavy cream
1 cup boiled rice
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden.
Blend in flour, curry powder, and nutmeg; add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour.
Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors.
Add rice, heat and stir 2 to 3 minutes longer, then serve.