You are at the fourth week of a 21-week series, the Feast of the Ages.
Welcome!
To learn more or to begin with the first course of the feast, go here.
For the 4th course, we offer a delicious thick soup:
Yield:Â Serves approximately 10-12 people at a serving size of 4 ounces per person.
- 1 can condensed Cream of Chicken Soup
- 1 can coconut milk
- 1 cup chicken broth
- 2 teaspoons curry powder
- Approximately 2 Tablespoons sliced almonds, toasted
- Approximately 2 Tablespoons flaked coconut, toasted
- 1 Tablespoon shredded carrot
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In a medium non-stick saucepan, combine Cream of Chicken soup, chicken broth, and curry powder. Bring to a slow simmer, stirring constantly.
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Remove from heat and add coconut milk. Stir to combine.
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Place back on heat and bring up to slow simmer again.
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Garnish with toasted almonds, coconut, and shredded carrot.
Click here to go on to the next course, a thin soup! < or > If you’d like to see the previous course: 3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad
Find more great recipes with this one at Foodie Friday, {Titus 2}SDAYS, Recipe Roundup and Melt in Your Mouth Monday.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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