CURRIED CREAM OF CHICKEN SOUP

      Title: CURRIED CREAM OF CHICKEN SOUP
  Categories: Soups/stews, Poultry
       Yield: 4 Servings
  
       6 tb Sweet butter
       2 c  Finely chopped yellow onions
       2    Carrots, peeled & chopped
       2 tb Curry powder or more
       5 c  Chicken stock
       6    Parsley sprigs
       1    Chicken, 3 pounds, quartered
     1/2 c  Long grain rice
       1 c  Half and half
      10 oz Frozen peas, defrosted
            Salt and pepper to taste
  
   1.  Melt the butter in a pot. Add onions and carrots and curry powder
   and cook over low heat, covered, until vegetables are tender, about
   25 minutes; stir occasionally.
   
   2.  Add the stock, parsley, chicken, and rice. Bring soup to a boil,
   reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until
   chicken is done.
   
   3.  Cool chicken in stock. Remove meat from the bones, and dice it.
   Reserve the meat.
   
   4.  Pour the soup through a strainer and put the solids in a food
   processor bowl. Add 1 cup of the liquid and process until smooth.
   Reserve the rest of the liquid.
   
   5.  Return pureed soup to the pot and add the half and half. Stir in
   additional cooking stock, about 4 cups, until soup reaches desired
   consistency.
   
   6.  Add reserved diced chicken and defrosted peas and simmer for 15
   minutes, or until peas are done. Season to taste, and serve.
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