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    Elsah's Landing Restaurant Chicken Curry Soup

    Source of Recipe

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    Recipe Introduction

    when Helen Crafton and Dorothy Lindgren opened the restaurant in 1975 there was a line snaking down the sidewalk by 4:30 p.m...by the time they opened at 5 p.m. it seemed like every citizen in the tiny river town of Elsah was ordering soup , salad and dessert.., what's more they had no idea who ordered what. Nonetheless the customers/friends/neighbors were understanding...and when the shutters closed that night the venture was declared a success.. by 1981 the repertoire included almost 60 soups, some seasonal, others weekly standards.. this was one of the soups offered that night.. 4 cups water
    1 frying chicken cut up
    6 peppercorns
    2 ribs celery
    1 medium onion, cut up

    combine all and simmer for 1 hour or until tender...cool and skin chicken and debone
    cut meat into bite-size pieces and set aside
    reserve and strain liquid for stock..

    sauté in 1/4 cup of butter
    1 medium onion, finely diced
    1 cup finely diced carrots
    over low heat for 5 minutes, add:

    2 tsp curry powder, and sauté another 10 minutes,
    add chicken stock and cook on medium heat for 5 minutes..
    stir into stock 2 Tab cornstarch
    mixed with 1/4 cup water

    add 2 tsp. salt
    1/4 tsp. sugar
    cut up chicken

    add 1 cup Carnation evaporated milk
    or 1 cup light cream
    heat but do not boil..
    adjust seasonings to taste

    garnish each serving with an apple slice..
    serves 6 to 8

 

 

 


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