Soups are adaptable to a variety of situations and numbers. On a cold winter evening, you might consider entertaining with a soup party, supplementing the soup with homemade breads, butter, cheese, and an extra-special dessert.
One of the nicest aspects of having a soup party is that everything can be made in advance. Keep the soup simmering on the stove; then guests can taste and ladle out the soup themselves into bowls kept stacked and warm nearby. Or you may prefer to bring the soup to the table at the last minute in a pretty tureen.
This recipe makes a delicious winter soup, delicate, but full of good flavor, and perfect for a party. The curry gives the soup a warm yellow color, but a garnish of fresh chopped parsley makes a bright, refreshing contrast. Chicken Curry Soup 2 tablespoons butter 2 teaspoons curry powder 1 1/2 tablespoons flour 3 cups chicken broth Paprika 2 egg yolks 1/2 cup light cream 1/2 cup cooked white chicken meat
In large saucepan, melt butter. Stir in curry powder, then stir in flour until blended. Add chicken broth slowly, stirring constantly. Cook until soup comes to a boil, then season with paprika. Reduce heat.
Beat together egg yolks and cream. When soup is no longer boiling, stir eggs and cream into soup. Stir over low heat until soup has thickened slightly. Do not boil. Add chicken meat, still not allowing soup to boil. Serve hot. Makes about 4 cups.