Friday, August 12, 2011

Curried Lemon Soup Recipe

Serves 6. You can make this soup with just one cup of that Cream Sherry which you keep handy in case of visits from distant relatives and British royalty.
3 lbs. chicken pieces
2 quarts water
2 bay leaves
3 to 4 t. salt
3/4 t. pepper
2 onions, quartered
1 clove garlic
1 cup Cream Sherry
2 T. lemon juice
6 or 8 thin lemon slices
1/4 t. crushed tarragon leaves

V.S.P. (very simple procedure) Place chicken pieces, water, bay leaves, salt, pepper, onion and garlic in a large soup kettle. Bring to a boil, reduce heat and simmer, covered, until the chicken is tender, about 1-1/2 to 2 hours. Remove chicken pieces from broth. When cool enough to handle, clean chicken, discarding skin and bones. Strain broth. Combine broth with sherry, lemon juice and slices, and tarragon. Add chicken meat and simmer about 10 minutes. Serve with a lemon slice in each bowl.

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