Cashew Curry Chowder

4 Servings

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Cashew Curry Chowder Ingredients

2 tb Safflower Oil	1 1/2 c Chicken or Vegetable Stock,
3 Stalks Celery, diced	Or
1 Onion, diced	3 c Water and
2 Carrots, diced	3 c Milk
1 Russet Potato, peeled and	4 tb Potato Flour
Diced	1/2 c Cream
1 White Rose or Yellow Finn	Salt
Potato, peeled and diced	Ground Pepper
2 Cloves Garlic, minced	1 c Roasted Cashews, coarsley
3 tb Curry Powder	Chopped

Instructions for Cashew Curry Chowder

Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock. Bring to a boil, lower heat and simmer until all vegetables are soft. Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl. Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat: 35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized