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

Directions: Melt butter in large saucepan. Add flour and curry powder and stir until blended. Whisk in chicken broth, heat and whisk until it comes to a boil, add paprika. Beat together egg yolks and cream. Reduce heat until soup is not boiling. Stir in egg yolk mixture, and continue to cook and stir until soup thickens. DO NOT BOIL. Add chicken meat and warm through Garnish with chutney, peanuts, and apple. Absolutely delicious!!