Cashew Curry Chowder
Source of Recipe
San Francisco Chronicle
List of Ingredients
2 tb Safflower Oil
3 Stalks Celery, diced
1 Onion, diced
2 Carrots, diced
1 Russet Potato, peeled and Diced
1 White Rose or Yellow Finn Potato, peeled and diced
2 Cloves Garlic, minced
3 tb Curry Powder
1 1/2 c Chicken or Vegetable Stock, Or 3 c Water and 3 c Milk
4 tb Potato Flour
1/2 c Cream
Salt
Ground Pepper
1 c Roasted Cashews, coarsley Chopped Recipe
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. Serves 4.
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