It is a misty moisty day.
The kind of grey rainy day that has little people gazing wistfully out the front window wishing they could play outside.The kind of day that has me abandoning any efforts at salvaging yesterday’s line-hung laundry and surrendering the jeans, underwear and socks to an extra rain rinse. The kind of day that tantalizingly whispers with ever splattered raindrop, “make a curry, make a curry, make a curry.”
And as I am always trying to attune myself with nature and her delectable whims and fancies- of course, I comply.
Rainy Day Chicken Curry Soup
Serves two adults and a baby
Begin with a saucepan on medium heat and brown 1 diced chicken breast. Remove the browned meat from the heat and set aside. Then pop the following lovelies into your pot:
1 chopped clove of garlic
1 inch of ginger, peeled and chopped
1/2 onion, chopped
When those savories have started to soften add:
1/2 tsp garlic salt
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp tumeric
Mix in 1 1/2 Tbsp flour, stir quickly and then pour in
3 c. chicken stock
Bring to a boil and while that is happening, separate 2 eggs.
Whisk the yolks with 1/2 c. cream and set aside for later
Add the browned chicken to the soup and simmer, covered for 10 minutes.
Temper the soup with the egg yolks by slowly pouring some soup into the egg mix and then stirring- pouring then stirring until gradually you get the temperature of the egg mixture high without cooking the eggs in chunks. Tempering keeps the soup smooth.
It was the kind of day that had me mucking through the garden to get the early spring chives, despite the deluge.
And so we sat, my three-year-old turning up her nose and opting instead for pumpkin yogurt and red peppers, my baby slurping the soup as fast as she could and me…enjoying the patter of rain on the roof, the robins hopping across the yard in a worm-induced frenzy and the peacefulness that comes with a belly full of hearty delicious soup.