Sunday, April 27, 2008

Spicy Mulligatawny Soup

60gr butter, 1 s;iced onion, 1 clove crushed garlic, 500gr diced chicken breast, 60gr smoked bacon, 1 diced turnip, 2 diced carrots, 1 diced green cooking apple, 2 tbsp curry powder, 1 tbsp tomato paste, 1 tbsp plain four, 1.2litre chicken stock, salt and pepper, 150ml double cream
Melt butter and cook onion/garlic/chicken/bacon for 5 minutes. Add turnip/carrot/apple and cook for 2 minutes. Mix in curry and sprinkle on plain flour. Add stock and simmer gently for 1 hour. Blend soup add seasonings and cream. Serve over bowls of boiled rice.....yummo!! perfect for this chilly weather which has crept in this weekend.

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