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   HOME_COOKING      Home Cooking and Related Topics      9,244 messages   

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   Message 8,758 of 9,244   
   Dave Drum to All   
   12/26 Boxing Day Food - 2   
   25 Dec 24 14:56:00   
   
   TZUTC: -0500   
   MSGID: 71638.homecook@1:2320/105 2bd39ae0   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Boxing Day Soup   
    Categories: Vegetables, Potatoes, Curry, Dairy   
         Yield: 3 Servings   
       
         1 tb Sunflower oil   
         1 md Onion; chopped   
         2    Celery ribs; chopped   
         2 md Potatoes (350g/12oz); peeled   
              - in small chunks   
         1 tb Curry paste   
    1 3/16 l  (5 c) vegetable stock; made   
              - from a stock cube   
       550 g  Leftover roasted or boiled   
              - vegetables, such as   
              - Brussels sprouts, carrots,   
              - parsnips & squash, rough   
              - chopped   
              Natural yogurt or creme   
              - fraiche; to serve   
       
     To fry the vegetables, heat the oil in a large saucepan   
     and fry the onion for 5 minutes until golden. Stir in the   
     celery and fry for 5 minutes, then tip in the potatoes and   
     fry for a further 1-2 minutes, stirring often.   
        
     Stir in the curry paste, let it cook for a minute or so,   
     then pour in the stock. Bring to the boil and stir well.   
     Lower the heat, cover and simmer for 15-20 minutes until   
     the potatoes are tender.   
        
     To serve, tip the leftover veg into the pan and warm   
     through for a few minutes. Pour the soup into a food   
     processor or blender and blitz to a smooth puree. Thin   
     down to the consistency you like with hot water or stock   
     (we added 300ml/10 oz) then taste for seasoning. Cool and   
     freeze, or serve in bowls with spoonfuls of yogurt or   
     creme fraiche swirled on top.   
        
     Printed in Good Food magazine, January 2002   
        
     Recipe from: http://www.bbcgoodfood.com   
        
     Uncle Dirty Dave's Archives   
       
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