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Mietta's Photos | |
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Maxime's Curried Apricot And Fresh Mint Soup
Ingredients1 lb cooked, boned Chicken or Pheasant, chopped 4 dried Apricots cooked and drained 1 1/4 pint Chicken Stock or Pheasent Stock 1 oz Butter 1 tablespoon Curry Powder 2 tablespoons Rice Flour or Plain Flour 1/2 pint thick Cream 4 tablespoons fresh Mint finely chopped |
MethodPuree the chicken and apricots in a blender with 1/2 pint of the stock. Melt the butter in a soup pan and add the curry powder; cook for 1 minute, stirring. Stir in the flour and cook another minute. Add the remaining chicken stock and the pureed chicken and apricot mixture. Simmer, stirring, for 10 minutes to heat and to blend the flavours. Stir in the cream and simmer for 15 minutes to thicken or until reduced slightly. Stir in the mint; cover and leave on the lowest possible heat for 2-3 mintues, to allow the flavour of the mint to infuse. |
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