MILD CURRY SOUP
Mild currysoppa
1½ to 2 chicken bouillon cubes
1/3 cup dry white wine
1 ¼ cups water
1 ¾ cups milk
½ tart apple
2 tablespoons Maizena
¾ cup heavy cream
salt, pepper
4 radishes
some chopped cress or other green herbs
Melt the fat in a saucepan and sizzle the curry for
about a minute – it helps bring out the taste. Crumble the bouillon cubes in
the saucepan and add wine, water and milk. Peel, core and finely grate the
apple and blend it into the soup. Cover and boil for about 15 minutes.
Mild currysoppa
This soup is mild but yet full of flavour.
The apple-curry combo makes it unbeatable.
4 servings
2 tablespoons butter or margarine
2 teaspoons curry1½ to 2 chicken bouillon cubes
1/3 cup dry white wine
1 ¼ cups water
1 ¾ cups milk
½ tart apple
2 tablespoons Maizena
¾ cup heavy cream
salt, pepper
4 radishes
some chopped cress or other green herbs
If you want a richer soup, you can add ¾ cup
chopped chicken meat or boiled ham.
Stir the Maizena with the cream and beat it into the
soup. Boil for 3 to 5 minutes. Flavour to taste with salt and pepper and pour
the soup in deep plates. Slice the radishes and decorate with them plus some
chopped cress or green herbs.
Serve and enjoy!
Bella
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