Soup to serve with curried chicken salad?
9 years ago
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9 years agoRelated Discussions
How do you make your chicken salad?
Comments (29)And now for something a little different: This is the chicken salad that was served for years at the annual Antique Show in Salisbury, NC. I think it is the only recipe my dear MIL ever used. Cook two large hens (5-6 pounds each) until tender, cool, and cut white meat in large pieces, dark meat into smaller bits. Mix with the cooked dressing that has been cooled and let stand overnight. Cooked Dressing: 2 TB flour 2 TB sugar 2 t. salt 2 TB butter 2 eggs, beaten 2 t. dry mustard 1 cup water 1/2 cup vinegar Mix dry ingredients; make a paste with part of the water. Then add in the eggs and remaining liquids and cook until thick, stirring constantly. Cook the dressing before mixing with the cut up chicken. The next day, add to chicken/dressing mixture: 2 bunches of celery, chopped fine, juice of two lemons, mayonnaise to the right consistency, red cayenne pepper, and additional salt to taste. Mix well, chill and serve on crisp lettuce. Another good recipe, a contender for the mythical "tea room" is this Chicken and Apricot salad with Double Mustard Dressing: 3 lb. boneless chicken breasts, poached just until tender, cooled to room temp 1 cup dried apricots, cut into 1/4" strips 1/3 cup cream sherry 3 ribs celery, coarsely chopped 4 scallions, green and white parts, sliced on the diagonal 1/2 cup slivered almonds, lightly toasted 3 TB chopped fresh rosemary, or less to taste Double Mustard Mayonnaise 2 egg yolks 2 TB fresh lemon juice 2 TB grainy Dijon mustard 3/4 cup vegetable oil 2/3 cup olive oil 1/4 cup honey mustard salt and freshly ground pepper to taste Cut up the poached chicken breasts into 2" x 3/4" strips and place in a large bowl. Place the apricots and sherry in a small saucepan and bring to a boil. Simmer for 3 minutes, add the apricots and liquid to the chicken. Add the celery, scallions, almonds, and rosemary to the chicken mixture in the bowl and toss to combine. Prepare mayonnaise: In a food processor with a tight lid and fitted with the steel blade, add the eggs, lemon juice, and Dijon mustard and process for 10 seconds. With the machine running, stream in the veg. oil and the olive oil to make an emulsion. Add in the honey mustard and process smooth. Season to taste with salt and pepper. Blend the salad with the mayonnaise. Refrigerate in a covered bowl for at least 2 hours. Serve on lettuce leaves with a sprig of fresh rosemary for garnish. Source: Nantucket Open-House Cookbook, Sarah Leah Chase....See MoreCurried garbanzo soup.
Comments (12)I would leave out the coconut milk and I would have to substitute dried garbanzos that I boil myself for the canned ones - I hate the taste of canned garbanzos, even after they have been rinsed. With all the ingredients, you could probably leave out the turmeric, but since I keep in on hand, I would use it. It's not one of my favorite flavors, however, and I seem never to make any curry dish the same way twice. I only make curries when the weather is cool, however, which is rather limiting. I think it is perfectly fine to omit spices in recipes, especially ones that have that many. I always omit cinnamon in any curry paste recipe that I find, since I don't like cinnamon in curry. I also omit nutmeg in Italian recipes for spinach, since I hate nutmeg and spinach together. I also always omit cumin in hummus and find the results infinitely better. You can often add omitted spices afterwards, if you want to see what the difference really is. Lars...See MoreSoup to serve with Roast Beef Dinner
Comments (15)Thanks islay, i will soon make that. A rustic easy prep is my game indeed. I don't have muffin tins of any kind, never have for some reason but will improvise with ramekins? Also late to the party having just spent the weekend harvesting yet again. I just made a wonderful vegetable soup using a smoked chicken stock from the freezer, creating during the drive home 'think tank'.. A nice pureed veg soup of roasted fresh harvest. Tomato. leek, shallot, celery, corn, green beans...had some left-over caramelized onions and half a baby white pumpkin i had roasted. All in the small 2 qrt soup pot when the stock came to heat...Un-packed the truck and it was ready...immersion blender and done. Nice that it did not have oil or any butter or fat at all but so rich with flavor. -I drove and husband snored the entire way home. He was shocked at the speedy outcome but cooking in my head while driving made the trip zippy fast. All the roasted veggies were from last nights dinner and a fresh tomato corn salsa. I don't consider it leftovers as i like to roast and prep soups a day ahead anyway....See MoreDum murgh - Chicken curry
Comments (20)well alison--perhaps my DH wasn't as far off the mark as i had assumed all these years :) and thank you pranjal--i had meant to get back to this earlier but got lost somehwere along the line this week. i don't have a recipe for the slub gum. i tried pan-frying the thickly sliced eggplant but found i was happier with the texture if i steamed it a little bit. while it was cooling off, i'd pan fry some ground beef and onions and gave the whole pan a decent coating of fresh clopped parsley and then turned off the heat to let the mix sort of absorb some of the parsley flavor. then just add a large can of chopped tomatoes in their juice and the eggplant and salt and pepper and let it simmer for awhile. if it wasn't our main course, i didn't add beef--just used it as a side dish instead. but i wanted to tell you how good the chicken was! i'd forgotten what a good tenderizer yogurt was and i wasn't sure how ted would like it, but it was a great change of pace for us. my cinnamon sticks were older than i thought and i didn't use all the cumin called for, but we'll be playing around with that recipe again. i had monday off and went to the oriental market i mentioned to see what things i could find and they were closed for veterans' day! but i really appreciated the push to try something new!...See More- 9 years ago
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9 years agolast modified: 9 years agoI would like gazpacho with curried chicken salad because the salad is creamy (whether sweet or savory) and I wouldn't want a cream based soup with it. Also, it's a nice color contrast; wouldn't want something close in color to the salad.
I've had this soup recipe saved on Pinterest and it would be beautiful and delicious with the curry:
Roasted Beet Soup with Ginger and Coconut
Serves: 4
500g beetroot, scrubbed
2 tbsp olive oil
2 essential Waitrose leeks, finely sliced
2 essential Waitrose celery stalks, finely sliced
30g fresh root ginger, cut into matchsticks
1 litre fresh vegetable stock
1 tbsp lemon juice
4 tbsp coconut milk yogurt (or use coconut cream), plus extra to serve
small handful dill leaves
1. Preheat the oven to 200oC, gas mark 6. Top and tail the beetroot and cut into bite-sized chunks (there’s no need to peel them). Toss with 1 tbsp oil, season, and roast for 30 minutes, tossing halfway.
2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the leeks, celery and ginger for 10-15 minutes, until softened and starting to caramelize. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.
3. Transfer to a blender with the lemon juice, coconut milk yogurt and most of the dill. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill.
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- 9 years agolast modified: 9 years ago
I used to hate beets, too, but once people started roasting them (as for that soup) I became a fan.
Another thought would be a summer minestrone, since all the veggies are so fresh right now; kind of a salad in a bowl:
summer minestrone
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