*  Exported from  MasterCook  *

                           Cashew Curry Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Kooknet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   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      tablespoons   curry powder
   1 1/2  cups          chicken or vegetable stock
                        or
   3      cups          water and
   3      cups          milk
   4      tablespoons   potato flour
     1/2  cup           cream
                        salt
                        ground pepper
   1      cup           roasted cashews -- coarsley
                        chopped

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.


                   - - - - - - - - - - - - - - - - - -