Curry soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | large | Onion |
| 1.00 | ounce | Butter |
| 6.00 | teaspoon | Curry |
| 2.00 | teaspoon | Flour |
| 2⅛ | cup | Chicken-Stock |
| 12.00 | ounce | Mushrooms |
| 3½ | ounce | Peas |
| 1¼ | pounds | Mixed Seafood (as available) |
| 8.00 | ounce | Asparargus, canned, w/water |
| 1.00 | cup | Cream |
| Paprika + Pepper to taste | ||
Directions
Cut onion in rings and give into a pot with the butter and the sliced mushrooms. Heat up and stirr til onion clears. Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas.
Cook for 5 min. Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper. Let rest about 5 min at little heat.