A quick and colourful soup with the spicy taste of curry and the sharp flavour of apple.
45 g (1 1/2 oz) butter or margarine
1 tbsp curry powder
1 shallot, finely chopped
1 apple, peeled, quartered, cored and cut into dice
45 g (1 1/2 oz) flour
570 ml (1 pint) fish or vegetable stock
570 ml (1 pint) milk
350 g - 450 g (12 oz - 1 lb) cooked, peeled prawns
140 ml (1/4 pint) natural yoghurt
1 tbsp curry powder
1 shallot, finely chopped
1 apple, peeled, quartered, cored and cut into dice
45 g (1 1/2 oz) flour
570 ml (1 pint) fish or vegetable stock
570 ml (1 pint) milk
350 g - 450 g (12 oz - 1 lb) cooked, peeled prawns
140 ml (1/4 pint) natural yoghurt
method
1. Melt the butter, add the curry powder and cook for 1 minute on HIGH.
2. Stir in the shallot and apple and cook for a further 2 minutes on HIGH.
3. Stir in the flour and when well blended pour on the stock. Stir well and cook for a further 4 minutes on HIGH, or until thickened.
4. Leave to cool. Pour into a food processor or blender and puree until smooth.
5. Add the milk and cook for 1 - 2 minutes on HIGH.
6. Add the prawns and leave to stand for 2 - 3 minutes before serving. Top with natural yoghurt
2. Stir in the shallot and apple and cook for a further 2 minutes on HIGH.
3. Stir in the flour and when well blended pour on the stock. Stir well and cook for a further 4 minutes on HIGH, or until thickened.
4. Leave to cool. Pour into a food processor or blender and puree until smooth.
5. Add the milk and cook for 1 - 2 minutes on HIGH.
6. Add the prawns and leave to stand for 2 - 3 minutes before serving. Top with natural yoghurt
serving amount
serves 4
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