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Results 71 - 80 of 359 for curry soup
Combine first 8 ingredients in a saucepan. Add 1 cup chicken broth; bring to boil. Cover, reduce heat and simmer 15 minutes (or until ...
Cook first 4 ingredients for 7 minutes. Cool. Puree mixture in blender. Return to pan. Whisk in yogurt or sour cream. Serve hot or cold.
Scrub zucchini (do not peel). ... not brown). Add curry powder, salt, milk and broth. ... or cold. Garnish with chives if cold, croutons if hot.
1. In a large saucepan, ... garlic. 2. Add curry, pepper and broth; bring ... milk and reheat but don't boil. 5. Serve with a little plain yogurt.
75. COLD CURRY SOUP
Bring chicken broth, yogurt, cream, curry and salt and pepper to ... Add all to soup. Heat 2 minutes; stir ... hours. Pour over cucumber slices.
In a sauce pan place ... 1/2 teaspoon salt, curry powder, white pepper and 1/2 ... cream (1 cup). Serve in bowls set in ice. Yields 4 - 6 servings.
Wash split peas, cook covered ... hours, or until peas are soft. Stir until peas fall apart, or press soup through a strainer. Makes 10 servings.
Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.
In quart saucepan over medium heat, heat peas, remaining ingredients and 5 cups water to boiling. Reduce heat to low; cover and simmer 1 ...
Combine the first seven ingredients in a saucepan and bring to a quick boil. Reduce the heat and simmer, covered, for about 45 minutes. ...
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