Indian Curried Potato Soup Recipe - Cooking Index
Indian Curried Potato Soup Recipe - Cooking Index
| 8 cups | Raw ptoatoes - peeled and diced | |
| 1 1/2 cups | Onions - diced | |
| 2 x | Garlic - minced | |
| 6 cups | Beef broth - see recipe | |
| 3 1/2 teaspoons | Curry powder | |
| 1/2 cup | Chinese parsley | |
| 4 tablespoons | Butter | |
| 6 cups | Milk | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Pepper |
serves 8
Peel and dice the potatoes and onions. Peel and mince the garlic cloves. Put the potatoes, onions, garlic, broth, parsley, curry powder, and slat into a large soup kettle. Cook, tightly covered, over a medium-low heat about 40 minutes, or until the potatoes are soft. With a wooden spoon, press the soup through a strainer. Add the butter, milk, and pepper. Adjust the seasonings. Reutrn to the stove and reheat. Serve hot.
Source:
New York Times Bread and Soup Cookbook by Yvonne Young
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.