Curried Potato Soup
|Butter||45 Milliliter (3 Tablespoons)|
|Onions||3 , sliced|
|Potatoes||6 Medium, peeled and sliced|
|Chicken stock cubes||2|
|Tamarind sauce||15 Milliliter (1 Tablespoon)|
|Water||500 Milliliter (2 Cups)|
|Parsley sprigs||6 , set inside ice cubes|
1 In a pan, melt butter.
2 Add onions and gently fry till transparent.
3 Add potatoes, curry powder, crumbled stock cubes, tamarind sauce and cover with water.
4 Bring to a boil and simmer for 30 minutes.
5 Blend or push through a sieve.
6 Chill thoroughly before serving.
7 Serve chilled in individual soup bowls with the ice cubes floated on top.