RECIPE: REC: Chicken curry soup

RECIPE:
E

evan

Well-known member
I just made this soup and it tastes GREAT.

(Ok, enough braggin')

You need:

4 chicken breasts - cubed

4 carrots - peeled and sliced

1 onion - chopped

1 leek - chopped

6 cups water

3 cubes chicken buillion

1 cup creme fraiche

2-3 teaspoons curry powder

Vegetable oil

Heat oil in a pot. Add cubed chicken.

Let the chicken get cooked on the outside but not brown.

Add onion and leek. Stir a few times while the onion and leek blanches.

Add carrots.

Stir again a few times.

Add water and buillion. Let it cook on low heat for 20-30 minutes. Add creme fraiche and curry. Then add salt and pepper to taste.

Yum!

 
It IS indeed very good. My boy friend ate three bowls last night, and one for breakfast this morning

 
anyone know how to put together your own creme fraiche? can't buy it up here, have heard you can

make it overnight by mixing a couple things together and straining? or am i crazy?

 
You're not crazy. You can heat heavy cream to about 80*, stir in a few Tbs. buttermilk, and let sit

at room temperature overnight. It's not true creme fraiche because the cream is pasteurized here, but it's close.

You can also "fake it" by stirring heavy cream into sour cream, about half and half, and you don't have to let it sit.

 
REC: Creme fraiche from Silver Palate Desserts cookbook

1 cup heavy cream (NOT ultra pasteurized)
1 cup dairy sour cream

Whisk heavy cream and sour cream together in a bowl. Cover loosely with a plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. nIn cold weather this might take as long as 24 hours.

Cover and refridgerate for at least 4 hours, after witch the creme fraiche will be quite thick. The flavour will continue to develop as it sits in the refridgerator.

Makes 2 cups.

Can be boiled without fear of separation.

Keeps in the refridgerator fro at least 2 weeks.

 
PS: If you cannot buy creme fraiche I also think you could just add

some heavy cream, bring soup to a boil, then add sour cream - but make sure the soup doesn't boil again (just heat it) as it can separate.

 
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