Chilled Curried Chicken and Almond Soup
This refreshing and creamy Chilled Curried Chicken and Almond Soup is a delightful blend of flavors that will tantalize your taste buds. Perfect for warm weather or as a light lunch, this soup transforms leftover cooked chicken into a sophisticated dish. The aromatic curry powder complements the richness of the milk and butter, while toasted almonds add a satisfying crunch. With fresh chives and a hint of lemon juice, every spoonful is both invigorating and comforting. Serve it chilled for a perfect summertime dining experience.
8
Servings
50
Calories
12
Ingredients
Ingredients
Butter
1/2 cup (melted)
Flour
1/4 cup (all-purpose)
Salt
1 1/2 teaspoons (to taste)
Curry Powder
1 teaspoon (ground)
Rosemary
1/4 teaspoon (dried)
Milk
1 quart (whole or low-fat)
Diced Cooked Chicken
1 cup (shredded or cubed)
Chicken Broth
1 cup (low-sodium or regular)
Chives
1 teaspoon (fresh, chopped)
Lemon Juice
1 teaspoon (freshly squeezed)
Almonds
1/4 cup (chopped, toasted)
Parsley
to garnish (fresh, chopped (optional))
Instructions
1
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, salt, and curry powder until well combined.
2
Gradually pour in the milk, whisking continuously to avoid lumps. Increase the heat slightly and bring the mixture to a gentle boil while stirring constantly. Allow it to boil for 1 minute until it thickens slightly.
3
Remove the saucepan from the heat and let the mixture cool to room temperature.
4
In a blender, combine the cooked chicken, chicken broth, chives, lemon juice, and cooled milk mixture. Blend until smooth and creamy.
5
Transfer the blended soup to a bowl, cover, and refrigerate for at least 2 hours or until thoroughly chilled.
6
Before serving, stir the soup well and adjust seasoning if necessary. Ladle the chilled soup into individual bowls and garnish with toasted almonds and freshly chopped parsley if desired.
Nutrition Information
5g
Fat
2g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Curried Chicken and Almond Soup?
It is a refreshing, creamy cold soup blending cooked chicken, curry powder, milk, and toasted almonds for a sophisticated summer dish.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 50 calories.
How long should the soup be chilled before serving?
The soup should be refrigerated for at least 2 hours or until it is thoroughly chilled.
Can I use leftover chicken for this recipe?
Yes, this recipe is designed to transform leftover cooked chicken into a sophisticated chilled dish.
What are the primary fats used in this soup?
The recipe uses 1/2 cup of melted butter and whole or low-fat milk.
Does this soup contain nuts?
Yes, it includes 1/4 cup of chopped, toasted almonds used as a garnish and flavor component.
What spices are used to flavor the soup?
The soup is flavored with curry powder, dried rosemary, and salt.
How do I ensure the soup is smooth and creamy?
After combining the ingredients, process the mixture in a blender until it reaches a smooth and creamy consistency.
What type of milk is recommended?
You can use either whole milk or low-fat milk depending on your preference.
Is there a specific way to prepare the almonds?
The almonds should be chopped and toasted before being added to the soup.
What is the nutritional breakdown for fat and protein?
Each serving contains 5g of fat and 4g of protein.
What provides the acidic balance in this recipe?
One teaspoon of freshly squeezed lemon juice is added to provide a hint of brightness.
How do I thicken the soup base?
The soup base is thickened by whisking flour into melted butter and boiling it with milk for one minute.
What herbs are used in this recipe?
The recipe calls for fresh chopped chives and optional fresh chopped parsley for garnish.
Is this soup served hot?
No, this is a chilled soup designed to be served cold, making it perfect for warm weather.
How much curry powder is needed?
The recipe requires 1 teaspoon of ground curry powder.
Can I use any type of chicken broth?
Yes, you can use either low-sodium or regular chicken broth.
What is the carbohydrate content?
There are 2g of carbohydrates per serving.
Should the chicken be shredded or cubed?
The cooked chicken can be either shredded or cubed before blending.
How much flour is required for the roux?
The recipe uses 1/4 cup of all-purpose flour.
Is there salt in the recipe?
Yes, 1 1/2 teaspoons of salt are added, though you can adjust this to taste.
What is the first step in the instructions?
The first step is to melt butter in a saucepan and whisk in the flour, salt, and curry powder.
Does the soup need to be boiled?
The milk and flour mixture needs to be brought to a gentle boil for 1 minute to thicken before cooling and blending.
How many ingredients are in this recipe?
There are a total of 12 ingredients including the garnish.
What category does this recipe fall under?
It is categorized under Lunch/Snacks.
Is rosemary included in the blend?
Yes, 1/4 teaspoon of dried rosemary is included for aromatic flavoring.
What should I do if the soup is too thick after chilling?
You can stir the soup well before serving and adjust the seasoning if necessary.
Is this recipe suitable for a light lunch?
Yes, it is specifically noted as being a light lunch and an easy recipe.
How much chicken broth is used?
The recipe uses 1 cup of chicken broth.