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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the chef at 'The Melting Pot' restaurant in Adelaide. This is best served the next day and eaten with crusty bread. Ingredients:
2 green apples, peeled and diced |
1/2 iceberg lettuce, roughly chopped |
1 cup frozen peas |
1 onion, chopped |
2 garlic cloves, crushed |
1 tablespoon butter |
600 ml chicken stock |
150 ml white wine |
2 teaspoons curry powder |
salt |
pepper |
Directions:
1. Sweat the onions and garlic in the butter.
2. Add the curry powder and cook for 1 minute.
3. Add apples, lettuce, peas, stock and wine.
4. Bring to the boil and simmer for 20-30 minutes.
5. Allow to cool slightly and puree in a blender.
6. Add salt and pepper to taste.
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