I finally got a new copy of Joy of Cooking. My original copy was old when I got it in 1985, when someone conveniently left in a Dumpster for me to find. The other day, I pulled out my new copy of Joy, and much to my dismay, found that one of my favorite recipes was no longer in the book. I found it online, and am posting it to my blog to help ensure both that the recipe is not lost, and that I now know where to find it.
You can use more curry powder than is called for, it’s a judgment call. Smoked paprika works instead of regular if you’re feeling naughty.
(I remember the first time I had this soup, it was at Two Bells Tavern in Belltown. I begged the owner, the late Patricia Ryan, for the recipe, but she wouldn’t give it to me. Imagine my delight when I discovered the recipe she used was right out of Joy of Cooking.)
Yield: 4 cups, easily doubled
- 2 tablespoons butter
- 1 1/2-2 teaspoons curry powder
- 1 1/2 tablespoons flour
- 3 cups chicken broth
- 1/4-1/2 teaspoon paprika
- 2 egg yolks
- 1/2 cup cream
- 1/2 cup cooked chicken breast, shredded
- 3 -4 tablespoons chutney
- chopped salted peanuts
- chopped green apple