Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 6 Tbsp. Sweet butter
- 2 c. Finely minced yellow onions
- 2 x Carrots, peeled & minced
- 2 Tbsp. Curry pwdr or possibly more
- 5 c. Chicken stock
- 6 x Parsley sprigs
- 1 x Chicken, 3 pounds, quartered
- 1/2 c. Long grain rice
- 1 c. Half and half
- 10 ounce Frzn peas, defrosted Salt and pepper to taste
Direcciones
- 1. Heat the butter in a pot. Add in onions and carrots and curry pwdr and cook over low heat, covered, till vegetables are tender, about 25 min; stir occasionally.
- 2. Add in the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 min, or possibly till chicken is done.
- 3. Cold 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 in 1 c. of the liquid and process till smooth.
- Reserve the rest of the liquid.
- 5. Return pureed soup to the pot and add in the half and half. Stir in additional cooking stock, about 4 c., till soup reaches desired consistency.
- 6. Add in reserved diced chicken and defrosted peas and simmer for 15 min, or possibly till peas are done. Season to taste, and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 883g | |
| Recipe makes 4 servings | |
| Calories 1105 | |
| Calories from Fat 643 | 58% |
| Total Fat 71.99g | 90% |
| Saturated Fat 28.86g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 299mg | 100% |
| Sodium 932mg | 39% |
| Potassium 1287mg | 37% |
| Total Carbs 43.19g | 12% |
| Dietary Fiber 7.7g | 26% |
| Sugars 8.12g | 5% |
| Protein 69.12g | 111% |
