Curried Carrot And Chive Soup
|Onions||2 Large, chopped|
|Carrots||8 , chopped|
|Parsley stalks||6 , chopped|
|Garlic||1 Clove (5 gm), sliced|
|Freshly ground black pepper||1|
|Chives||1 Bunch (100 gm), chopped|
|Curry powder||3 Tablespoon|
|Skimmed chicken stock||2 1⁄2 Liter|
Melt butter in a large heavy based saucepan.
Add onions, carrots, parsley stalks and garlic.
Sweat over low heat for 4-5 minutes.
Stir in curry powder and cook, stirring constantly, for 2-3 minutes.
Add stock, bring to the boil.
Reduce heat and simmer for 30 minutes.
Puree in a food processor or blender.
Return soup to saucepan, season to taste, reheat.