Cream of Chicken Cooler
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INGREDIENTS 5 cups Basic Chicken Broth
4 egg yolks
2 cups warm heavy cream
2 teaspoons curry powder
Dash of cayenne
Salt to taste
Sprinkling of white pepper
Few drops of fresh lemon juice
1 cup cooked, chilled white meat chicken, finely chopped
1 tablespoon fresh parsley, mincedHeat chicken broth to scalding in the top part of a double boiler.
Separate eggs, putting yolks in a small bowl and setting whites aside for another use.
Thorougly combine yolks, cream, curry powder, and cayenne, whisking all together for a few seconds. Stir 2 tablespoons of hot chicken broth into the yolks and cream.
Mix well and blend yolks and cream mixture into the chicken broth in the top part of the double boiler, reducing heat. Cook, stirring constantly, until it just begins to thicken. Remove from heat and set aside to cool. Season with salt, white pepper, and lemon juice.
When soup is cool, cover and refrigerate until thorougly chilled. Stir in chicken meat before serving and sprinkle with fresh parsley.
NOTE - Chilled bowls make the soup seem even cooler on a hot summer day.