Curry-soupgerman, seafood, soups/stews 1 large onion 1 oz butter 6 teaspoon curry 2 teaspoon flour 2 1/8 cup chicken-stock 12 oz mushrooms 3 1/2 oz peas 1 1/4 lb mixed seafood (as available) 8 oz asparargus, canned, w/water 1 cup cream 1 paprika + pepper to taste Cut onion in rings and give into a pot with the butter and the sliced mushrooms. Heat up and stirr til onion clears. Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas. Cook for 5 min. Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper. Let rest about 5 min at little heat. |
