Recipes

I have been looking for recipes with Curry (since curry is so good for you) and found this one by Rachael Ray... I made this soup this past week, very good!

2 T. Butter

1 bunch Scallions, white and green portions thinly sliced and seperated

1 Red Bell Pepper, finely chopped

1 Green Bell Pepper, finely chopped

4 Cups Chicken Broth

1 head Cauliflower, cut into florets

1 large Baking Potato (12 - 14 ozs.) peeled and cut into small cubes

1 rotisserie chicken, skin discarded and meat shredded. (I used a left over chicken breast I had)

1 15 oz. can Chickpeas, rinsed & drained

Salt & Pepper

3/4 Cup Plain Whole Milk Yogart

1. In a large saucepan, melt butter over medium heat. Add scallion whites, bell Pepper & curry powder and cook, stirring until tender, about 3 minutes. Add chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until vegetables are tender, 10-12 minutes.

2. Stir in the chicken & chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt & pepper. Stir in the yogart just before serving after removing soup from heat.