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CURRIED CREAM OF CHICKEN SOUP RECIPE
This recipe
will teach you how to make Curried Cream of Chicken Soup.
It is a quick and easy recipe to make.
This is a supurb blend of chicken, cream cheese, cream, tomatoes,
red curry paste, chicken stock, coriander leaves, salt and
pepper and believe me all together as a soup is unbelievable.
I like to have a lot of soup recipes for winter as my family
and I get together quite often for soup and hot crusty buns
and the Curried Cream of Chicken Soup is one of our favourites.
Curried
Cream of Chicken Soup Ingredients
2 egg yolks
1 cup cream
2 Tbs peanut oil
4 cups chicken stock
2 Tbs red curry paste
salt and pepper to taste
extra coriander to garnish
12 cherry tomatoes halved
250g cream cheese softened
3 chicken breast fillets chopped roughly
1 bunch fresh coriander leaves chopped
Curried
Cream of Chicken Soup Method
Heat peanut oil in a large wok
and add curry paste and chicken and stir fry 10 minutes or
until chicken is browned and cooked through. Remove chicken
from wok and finely chop. Meanwhile combine egg yolks, cream
cheese and cream in a food processor until smooth and well
blended. Bring stock to the boil in a large saucepan then
stir through egg, cheese and cream mixture and then add chicken
and heat gently. Add cherry tomatoes, coriander and seasoning
and mix through. Serve the Curried Cream of Chicken Soup garnished
with extra coriander.
Enjoy
your freshly made Curried Cream of Chicken Soup!
EGGPLANT
AND LEEK SOUP RECIPE
This
recipe will teach you how to make Eggplant and Leek Soup.
It is a quick and easy recipe to make.
There are not many ingredients in this soup but the taste
is absolutely sensational. You can make soup out of just about
any vegetables or meat and this one is a good one to make
when there is just my husband and I for dinner.
Eggplant and Leek Soup Ingredients
fresh parsley
2 leeks sliced
1/2 tsp nutmeg
salt and pepper
5 cups vegetable stock
2 medium eggplants peeled and diced
Eggplant
and Leek Soup Method
Place eggplant and leek in
a hot non stick fry pan with a small amount of water, fry
until leek softens. Heat stock in a large saucepan and add
eggplant and leek, seasoning and spice, bring to boil then
allow to simmer covered until eggplant is soft and cooked
through. Serve soup in bowls topped with chopped fresh parsley.
Enjoy your freshly
made Eggplant and Leek Soup!
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