Chilled Curried Seafood Soup |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is a really nice soup. Perfect for a hot summer day. Got it from Betty Crocker's New Choices Cookbook. Cook time reflects chill time, but you should never trust my prep times anyway. Ingredients:
1 cup potato, chopped |
3/4 cup onion, chopped |
2 cups chicken broth |
1 1/2 teaspoons curry powder |
1 garlic clove, chopped |
1 (14 1/2 ounce) can whole tomatoes, undrained |
4 1/2 cups white fish fillets, cut into 1 inch pieces (about 1 1/2 lb) |
1 cup plain yogurt (fat free is ok) |
2 tablespoons parsley, chopped |
2 tablespoons lemon juice |
Directions:
1. Heat potatoes, onion, broth, curry, garlic, and tomatoes to boiling in a saucepan.
2. Stir frequently and break up tomatoes.
3. Reduce heat and simmer 15 minutes, uncovered.
4. Place in a blender and blend until smooth.
5. Return to pot and bring back to a boil.
6. Stir in fish and reduce heat to a simmer for 5 minutes or until the fish is cooked.
7. Remove from heat and let cool.
8. Cover and chill for 3 hours or until cool.
9. Stir in remaining ingredients.
10. Serve chilled.
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