This warm soup, thickened with potatoes, is served at the Jockey Club in Washington's Fairfax Hotel, where it is poured over a mound of fruity chicken salad in a bowl.
Make Ahead: The chicken for the salad can be cooked and refrigerated 2 days in advance. For best flavor, the soup needs to cool for 3 hours or preferably up to overnight.
Servings: 8 - 10
- About 1 pound boneless, skinless chicken breast halves
- 2 teaspoons extra-virgin olive oil
- Kosher salt for the chicken, plus 3/4 teaspoon for the broth mixture
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 large white onion, finely chopped (1 1/4 to 1 1/2 cups)
- 3 small Granny Smith apples, peeled, cored and cut into thin slices
- 1 russet potato, peeled, cut lengthwise into quarters and then into thin slices
- 1 tablespoon plus 1 teaspoon curry powder
- 1 1/4 teaspoons ground turmeric
- 8 cups (2 quarts) homemade or store-bought low-sodium chicken broth
- 1/3 cup heavy cream
- Freshly squeezed juice from 1/2 lemon (2 teaspoons), or more to taste
- 1/2 cup best-quality store-bought mayonnaise (do not use nonfat)
- 1/4 cup golden raisins, finely chopped
- 3 tablespoons finely chopped flat-leaf parsley
Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil
Brush both sides of the chicken breast halves with the oil; season with salt and pepper to taste. Broil for about 6 minutes on each side, until golden brown and cooked through. Let cool; cut into small dice. Cover and refrigerate.
Melt the butter in a large, heavy soup pot or Dutch oven over medium-low heat. Add the onion, apples and potato; cook for about 15 minutes, stirring occasionally, until softened. Stir in 1 tablespoon of the curry powder and 1 teaspoon of the turmeric and cook for 1 minute, then add the broth, 3/4 teaspoon salt and pepper to taste. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low (as needed), partially cover and cook for 25 to 30 minutes, so that all of the vegetables are quite tender. Let stand for at least 5 minutes.
Working in batches, puree the mixture in a blender or food processor to form a smooth soup. (Remove the center knob from the blender lid to allow steam to escape. Place a dish towel over the lid to prevent splashes.) Transfer to a large bowl and cool to room temperature, then refrigerate to allow the flavors to marry, for at least 3 hours or up to overnight.
When ready to serve, transfer the soup to a large, clean saucepan and heat through over medium heat. When it starts to bubble at the edges, stir in the heavy cream and lemon juice, then remove from the heat.
Taste for seasoning; adjust with salt, pepper and/or lemon juice as desired.
Whisk together the mayonnaise, the remaining teaspoon of curry powder, the remaining 1/4 teaspoon of ground turmeric and the raisins in a bowl; season with salt and pepper to taste. Fold in the diced chicken to form a salad.
Place a spoonful of the chicken salad in the base of each wide, shallow bowl. Ladle the warm soup over the top. Sprinkle with a little parsley and serve.
From "Mr. Sunday's Soups," by Lorraine Wallace with Brigit Binns (Wiley, 2011).
Tested by Jodi Westrick.
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