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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 1 cup onion, chopped
- 3 tablespoons butter
- 1 1/2 tablespoons curry powder
- 1 1/2 lbs potatoes, skin
- 10 teaspoons garlic, minced
- 3 cups chicken stock
- 1 bay leaf
- 1/4 cup parsley, fresh minced
Method
- In a heavy kettle cook the onion in butter over moderate heat, stirring, until it is softened. Add the curry and cook, stirring for 30 seconds.
- Stir in the potato skins, garlic, stock and bay leaf. Bring to a boil and simmer, covered, stirring occasionally for 45 minutes or until the skins are tender.
- Discard the bay leaf.
- Puree with stick blender.
- Add parsley, salt and pepper and heat.
- Soup improves in flavor if allowed to cool, uncovered and shilled, covered overnight.
