Cashew Curry Chowder Recipe
2 tbsp safflower oil
3 stalks celery, diced
1 onion, diced
2 carrots, diced
1 russet potato, peeled and
1 white rose or yellow finn
1 potato, peeled and diced
2 cloves garlic, minced
3 tbsp curry powder
1 1/2 cup chicken or vegetable stock,
3 cup water and
3 cup milk
4 tbsp potato flour
1/2 cup cream
1 ground pepper
1 cup roasted cashews, coarsley
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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