Curry-Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 1 | ounce |
butter
|
|
| 6 | teaspoons |
curry powder
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 2 ⅛ | cups |
chicken broth
|
|
| 12 | ounces |
mushrooms
|
|
| 3 ½ | ounces |
green peas
|
|
| 1 ¼ | pounds |
mixed seafood
|
* |
| 8 | ounces |
asparagus
canned, with water |
|
| 1 | cup |
cream
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 28.9 | ml/g |
butter
|
|
| 3E+1 | ml |
curry powder
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 503 | ml |
chicken broth
|
|
| 346.8 | ml/g |
mushrooms
|
|
| 101.2 | ml/g |
green peas
|
|
| 567 | g |
mixed seafood
|
* |
| 231.2 | ml/g |
asparagus
canned, with water |
|
| 237 | ml |
cream
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Cut onion in rings and give into a pot with the butter and the sliced mushrooms.
Heat up and stir til onion clears. Add curry, flour, stock, mushrooms, seafood and peas.
Cook for 5 min.
Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper.
Let rest about 5 min at little heat.
