Cashew curry chowder

4 servings

Ingredients

Quantity Ingredient
2 tablespoons 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 tablespoons Curry Powder
1½ cup Chicken or Vegetable Stock,
Or
3 cups Water and
3 cups Milk
4 tablespoons Potato Flour
½ cup Cream
Salt
Ground Pepper
1 cup Roasted Cashews, coarsley
Chopped

Directions

Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock. Bring to a boil, lower heat and simmer until all vegetables are soft.

Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl.

Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat: 35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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