Probably not your Grandmother’s Chicken Soup, but nice all the same…
|From Curry Chicken Soup with Sweet Potatoes|
Curry Chicken Soup with Sweet Potatoes
3 large sweet potatoes, peeled and chopped
Broth, see below.
Chicken meat, from broth below
Curry Powder, below
1 bunch Chard, stemmed and sliced thin.
Salt and Pepper, to taste.
Cucumber and Basil Raita, see below.
Add Potatoes to Chicken Broth and salt generously. Bring to a simmer and cook until the potatoes are tender. Puree soup with a hand blender, in a blender, or food processor. Return to pot, add chicken meat, Curry Powder, and Chard. Cook until Chard is tender. Check seasonings, and serve with a spoonful of Basil Raita in each bowl.
1 tsp Whole Coriander Seed
1 tsp Whole Cumin Seed
1 tsp Whole Fennel Seed
1 tsp Whole Fenugreek
1 tsp Whole Brown Mustard Seed
4 Whole Cloves
1 Small Stick Cinnamon, Broken
1/2 tsp White Peppercorns
1/2 tsp Black Peppercorns
3 Whole Chili de Arbol
1 tsp Ground Tumeric
Toast whole spices in a dry pan until fragrant. Grind in Coffee Mill or Spice Grinder. Add Tumeric.
1 Chicken, Quartered
1 inch piece Ginger, sliced thinly
1 Onion Chopped
1 Carrot, Sliced thinly
3 Garlic Cloves, Smashed
Cover chicken and vegetables with water and bring to a low simmer. Continue cooking over low heat until chicken is cooked through. Remove Chicken from water and reserve. When chicken is cool enough to handle, remove meat from bones and add bones and skin back to water. Continue cooking as time allows, in my case 2 episodes of Samurai Champloo. Strain solids from Broth and return to heat.
Cucumber and Basil Raita
1 Cucumber, peeled, seeded and sliced
Tops of 3 Green Onions, thinly sliced
2 TBSP Basil Leaves, thinly sliced
1 Cup Yoghurt
Salt, to taste
Toss Cucumber with salt and let stand in a colander for an hour or two. Rinse Cucumber and pat dry with towels. Chop Cucumber and combine with other ingredients. Thin slightly with water, add salt to taste and chill.