Bombay Soup
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
butter
or margarine |
|
| 1 | clove |
garlic
crushed |
|
| ½ | teaspoon |
curry powder
|
|
| ¼ | cup |
sweet potatoes, or yams
steamed, mashed |
|
| 1 | cup |
chicken broth
defatted |
|
| ½ | cup |
evaporated milk
skim |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
asparagus
spears, steamed, cut into pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
butter
or margarine |
|
| 1 | clove |
garlic
crushed |
|
| 2.5 | ml |
curry powder
|
|
| 59 | ml |
sweet potatoes, or yams
steamed, mashed |
|
| 237 | ml |
chicken broth
defatted |
|
| 118 | ml |
evaporated milk
skim |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
asparagus
spears, steamed, cut into pieces |
*
|
Directions
In small saucepan, melt butter. Add garlic and curry powder and sauté until garlic is soft.
Add yam and broth 3. Bring to boil, stirring constantly.
Stir in milk and heat without boiling. Adjust seasonings to taste.
Garnish with asparagas, if desired.
