Curry chicken soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter |
| 1 | large | Onions; (diced) |
| 1 | cup | Celery; (diced) |
| 1 | cup | Carrots; (diced) |
| 1 | cup | Chick peas |
| 1 | cup | Spinach leaves; (chopped) |
| ½ | cup | Raisens; (chopped) |
| 1 | cup | Green apples (cored;peeled, diced) |
| 1 | pounds | Chicken meat; (diced) |
| 1 | cup | Red potatoes; (diced) |
| 1 | cup | Flour |
| ½ | cup | Curry powder |
| 1 | litre | Milk/cream |
| 2 | litres | Chicken stock |
| To taste Chili flakes | ||
| To taste Salt and pepper | ||
Directions
I was just surfing the web this morning and I happened to find this site.
Its not at all fancy, in fact you can't even tell what recipes you are getting its just a list by dates. But the recipes are really fantastic, It sounds like they are posted by a cooking school in Canada.
POTLUCK WITH PETER GRANT
CHEF ANDY ARJOON, THE STORM RESTAURANT, 155 SMITH STREET, WINNIPEG, MB NOVEMBER 22, 1997 Sauté all ingredients in butter and curry powder until soft but firm. Add flour and cook for 7-10 minutes. Whisk in liquid ingredients and bring to a boil slowly. Simmer and adjust seasoning with salt and pepper.
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Dec 21, 1997