Pasta Place Curry Soup
from the Pasta Place Restaurant in Studio City, CA
Makes 4-5 servings
2-1/2 cps. half & half OR 2 12-oz. cans of Lite evaporated skim milk
2 cps. water or chicken stock
2 cloves garlic
1/2 medium onion
1/2 green pepper, cored & cut up
1/2 sweet yellow pepper, cored & cut up
1/2 sweet red pepper, cored & cut up
1 zucchini, cut up
1/2 cp. broccoli florets
1/2 cp. cauliflower florets
1 cp. mushrooms
1/2 baking potato, peeled & halved
1 Tbl. curry powder (more if you like it HOT!)
1 tsp. salt
Pepper to taste
Combine cream & water in stock pot. Add garlic, onion, peppers, zucchini, broccoli, cauliflower, mushrooms & potato. Stir in curry powder, salt & pepper. Bring to boil; reduce heat, cover and simmer 30-40 min.
Remove from heat & cool few minutes. Puree in blender until smooth. Serve immediately, or pour back into pan and reheat when needed.
NOTE: I always make a double batch and freeze half - it freezes beautifully for months.
from the Pasta Place Restaurant in Studio City, CA
Makes 4-5 servings
2-1/2 cps. half & half OR 2 12-oz. cans of Lite evaporated skim milk
2 cps. water or chicken stock
2 cloves garlic
1/2 medium onion
1/2 green pepper, cored & cut up
1/2 sweet yellow pepper, cored & cut up
1/2 sweet red pepper, cored & cut up
1 zucchini, cut up
1/2 cp. broccoli florets
1/2 cp. cauliflower florets
1 cp. mushrooms
1/2 baking potato, peeled & halved
1 Tbl. curry powder (more if you like it HOT!)
1 tsp. salt
Pepper to taste
Combine cream & water in stock pot. Add garlic, onion, peppers, zucchini, broccoli, cauliflower, mushrooms & potato. Stir in curry powder, salt & pepper. Bring to boil; reduce heat, cover and simmer 30-40 min.
Remove from heat & cool few minutes. Puree in blender until smooth. Serve immediately, or pour back into pan and reheat when needed.
NOTE: I always make a double batch and freeze half - it freezes beautifully for months.