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Indian Curried Potato Soup | |||||||||||
Course : Indian Source: New York Times Bread and Soup Cookbook by Yvonne Young Serves: 8 |
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Ingredients:
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Preparation / Directions: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.
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