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-> [Curries, Nuts, Potatoes, Soups & Stews, Vegetables] -> [Cashew curry chowder Recipe] |
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Cashew curry chowder
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| Artist: |
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| Categories: |
Curries, Nuts, Potatoes, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Safflower Oil | | 3
| | Stalks Celery, diced | | 1
| | Onion, diced | | 2
| | Carrots, diced | | 1
| | Russet Potato, peeled and | | | Diced | | 1
| | White Rose or Yellow Finn | | | Potato, peeled and diced | | 2
| | Cloves Garlic, minced | | 3
| tbsp | Curry Powder | | 1 1/2
| cup | Chicken or Vegetable Stock | | | Or | | 3
| cup | Water and | | 3
| cup | Milk | | 4
| tbsp | Potato Flour | | 1/2
| cup | Cream | | | Salt | | | Ground Pepper | | 1
| cup | Roasted Cashews, coarsley | | | Chopped |
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Procedures:
| 1 | Heat oil in a heavy soup pot. | | 2 | Add celery, onion and carrots and saute until onions are soft. | | 3 | Stir in potatoes and garlic. | | 4 | Add curry powder and saute for a minute. | | 5 | Stir in stock. | | 6 | Bring to a boil, lower heat and simmer until all vegetables are soft. | | 7 | combine potato flour with a little of the soup liquid to make a runny paste. | | 8 | Stir enough into the soup to thicken it. | | 9 | Stir in cream and heat through. | | 10 | Season with salt and pepper to taste. | | 11 | Serve, adding a generous helping of cashews to each bowl. | | 12 | per serving: calories: 500, protein: 11g, carbohydrates: 42g, fat: 35g, saturated fat: 11g, cholesterol: 41mg, sodium: 65mg, fiber: 6g. |
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