This recipe was originally added to thered
kitchen in April 2003
. Since that time, I've made some modifications to be slightly healthier and to work better with the blending steps.
My dad had something similar to this at a restaurant and decided to try to recreate it. It makes the whole house smell of curry powder, and is delicious!
2 cans chicken broth (4 cups)
4 cups skim milk
1/2 cup flour (either whole wheat or all purpose)
1/2 cup butter + 1T for celery
5 sticks of celery, sliced into small pieces
curry powder to taste (1-4 Tablespoons)
3 chicken strips from the deli or baked chicken
frozen peas (garnish)
Melt 1T of butter in a frying pan. Add celery and and sprinkle on curry powder. Sautee the celery, periodically adding additional curry powder until the celery is crispy and full coated. The celery will decrease in size during this process.
At the same time as the celery is cooking, you can start the thickening roux
. In a large soup pot, melt remaining 1/2 cup of butter. Add flour and cook to bubbling. Slowly add broth and then milk and cook over medium-low, stirring regularly, until boiling.
Remove from heat and add celery to the soup pot. Use your stick blender or a traditional blender (in batches) to cream the soup fully.
Return to heat and boil. Stir constantly until thick.
Chop chicken stripes or vegetarian meat into bite size pieces. Put soup in bowls and garnish with frozen peas and the meat pieces.
Serves nicely with a fresh baguette (long loaf of bread) torn off instead of cut.