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Curried potato
chowder
1 clove garlic,
minced
2 large onions, about 1lb,
thinly sliced
1/8 teaspoon
sugar
3 cups beef
stock
2 large russet potatoes, about
2lbs peeled, diced.
¼ cup dry, white
wine
1 cup plain non-fat
yoghurt
1 tablespoon dry, English
mustard
Curry powder according to
taste.
Thin cucumber slices and grated
lemon zest for garnish
Olive oil cooking
spray.
Method:
Into a large, non-stick, lightly
sprayed with cooking oil, covered
skillet, cook the garlic and onions on
low heat until onions wilt. Usually about
15 minutes. Stir
frequently. Uncover
and stir in sugar and continue with the
cooking, stir often until onions
brown. During
this time, in a large pot, bring stock to
the boil. Add
potatoes and reduce heat and let them
simmer. Cook until potatoes are tender
when pierced with a fork, usually around
15 minutes.
Add onions.
Add wine to the skillet; stir to loosen
brown pieces. Add
wine mix to potato mix and return soup to
a simmer.
Cook for a further 5 to 10 minutes, until
potatoes start to fall apart and the soup
thickens. Stir in
dry mustard and curry powder.
Take soup off the stove, stir in
yoghurt. Put it
back over the heat and warm
through. Do not
allow it to boil.
Ladle into hot soup plates, with grated
lemon zest and cucumber
sliced.
If you would like a thicker soup add
potato flakes.
Corn Chowder
variation:
Omit curry powder, dry mustard and plain
non-fat yoghurt.
Chop onion and potatoes into small
dices.
Cook as directed until potatoes are just
tender.
Add corn before serving.
Garnish each serving with chopped turkey
bacon.
Click to visit Gary's
Diabetic Recipes
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