An unexpected creative facet of this Atkins thing is increased resourcefulness. With such severe limitations on ingredients, soups and stews seem nearly impossible. Yet I achieved just that yesterday: a brand new recipe for chicken celery curried soup, which was amazingly tasty and a welcome change from the all-meat-protein diet.
CHICKEN CELERY CURRY SOUP
2 cups chicken stock (pref from real stock, but canned is passable)
1 tbsp butter (if stock is canned)
1 cup celery, cut into 1-inch pieces
1/2 cup fresh spinach
3 bay leaves
3 peppercorns
1/2 tsp thyme
splash of vinegar
a few drops of soy sauce
2 tbsp curry powder
sour cream
Toss all ingredients (except curry and sour cream) into a pot and bring to a boil. Reduce heat and cover, stirring occassionaly if you really want to, for 20-40 minutes. Stir in the curry powder and cook another couple of minutes. Serve hot with a dollop of sour cream. And careful not to choke on the bay leaves or peppercorns.
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