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Curried Cream Of Chicken Soup

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      Title: CURRIED CREAM OF CHICKEN SOUP
 Categories: Soups/stews, Poultry
      Yield: 4 Servings
 
      6 tb Sweet butter
      2 c  Finely chopped yellow onions
      2    Carrots, peeled & chopped
      2 tb Curry powder or more
      5 c  Chicken stock
      6    Parsley sprigs
      1    Chicken, 3 pounds, quartered
    1/2 c  Long grain rice
      1 c  Half and half
     10 oz Frozen peas, defrosted
           Salt and pepper to taste
 
  1.  Melt the butter in a pot. Add onions and carrots and curry powder
  and cook over low heat, covered, until vegetables are tender, about
  25 minutes; stir occasionally.
  
  2.  Add the stock, parsley, chicken, and rice. Bring soup to a boil,
  reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until
  chicken is done.
  
  3.  Cool chicken in stock. Remove meat from the bones, and dice it.
  Reserve the meat.
  
  4.  Pour the soup through a strainer and put the solids in a food
  processor bowl. Add 1 cup of the liquid and process until smooth.
  Reserve the rest of the liquid.
  
  5.  Return pureed soup to the pot and add the half and half. Stir in
  additional cooking stock, about 4 cups, until soup reaches desired
  consistency.
  
  6.  Add reserved diced chicken and defrosted peas and simmer for 15
  minutes, or until peas are done. Season to taste, and serve.
 
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