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