Curry recipes

Indian Curried Potato Soup

Course : Curry
Source: New York Times Bread and Soup Cookbook by Yvonne Young
Serves: 1

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Ingredients:

8 cups raw ptoatoes -- peeled and diced

1 1/2 cups onions -- diced

2 cloves 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

Preparation / Directions:

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.

Indian Curried Potato Soup

Ingredients:

Preparation / Directions:

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