My wife and I always make a lot of this soup at a time and freeze it for later. This is the perfect dish for when you are feeling sick, and when you are feeling sick it is so much nicer to just take a bag out of the freezer and reheat than to make it from scratch.
This recipe is classic. It is so classic that my wife’s mother got it out of a newspaper in 1998. Posting this recipe is like preserving a bit of the past. Believe me, you can taste the history; and history tastes good—not all dusty and stale like you might think.
Update: Thanks to Miss Berrie’s helpful comment, I was able to investigate more closely the origins of this recipe. First, she is correct that this is double the original recipe, with one exception. The original called for 1 tablespoon of curry powder, and our version doesn’t double that. I wonder what it would taste like with twice as much curry powder? Twice as awesome? Possibly!!
Miss Berrie is also correct that this recipe came to us from the San Antonio Express-News, not the San Antonio Light. It was printed on May 13, 1998, in preparation for the final episode of Seinfeld.
Karen Haram, the San Antonio Express-News Food Editor that wrote the piece, got the recipe from the pages of The Doubleday Cookbook by Jean Anderson and Elaine Hanna. Unfortunately, Karen did not include a recipe for crab bisque. End Update.
from Karen Haram, San Antonio Express-News Food Editor (printed May 13, 1998); she got it from The Doubleday Cookbook
- 6 tablespoons butter
- 2 small yellow onions, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 green pepper, cored and diced
- ½ cup flour
- 1 tablespoon curry powder
- 1/2 teaspoon nutmeg
- 6 whole cloves (or ½ teaspoon ground cloves)
- 4 sprigs parsley
- 2 quarts chicken broth
- 2 teaspoons salt
- ¼ teaspoon pepper
- 2 cups chopped tomatoes (or one can diced tomatoes, undrained)
- 2 cups cooked chicken, chopped
- 1 cup heavy cream
- 2 cups cooked rice
Sauté onions, carrots, celery, and green pepper in butter until onions are soft and clear. Stir in flour, curry, nutmeg, and cloves until well distributed. Add chicken broth, parsley, salt, pepper, and tomatoes, and bring to a boil. Cover and simmer for one hour.
Blend soup with immersion blender (or in batches in a normal blender) until completely smooth. (If using whole cloves, remove cloves before blending.)
Stir in chicken, cream, and rice, and heat through before serving. This soup also freezes and reheats very well.