Cashew Curry Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: 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 tbsp: Curry Powder,
1 1/2 cup: Chicken or Vegetable Stock,
Or,
3 cup: Water and,
3 cup: Milk,
4 tbsp: Potato Flour,
1/2 cup: Cream,
Salt,
Ground Pepper,
1 cup: Roasted Cashews, coarsley
Chopped,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp