Saturday, March 29, 2008

Recipe - Spicy Mulligatawny Soup

60g butter 1 sliced onion 1 clove garlic 500g diced chicken breast 60g smoked bacon
1 diced turnip 2 diced carrots 1 diced granny smith apple 2 tbsp curry powder 1 tbsp tomato paste
1 tbsp plain flour 1.2 litres chicken stock salt and pepper 150ml double cream
Melt the butter and cook onion, garlic, chicken and bacon for 5 minutes. Add turnip, carrot and apple and cook for 2 minutes. Add curry and sprinkle on plain flour. Add stock. Simmer gently for 1 hour. Blend soup til smooth. Add cream and seasonings. Serve over bowls of boiled rice.....

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