|
Ingredients
|
Quantity
|
|
Raw potatoes – peeled and diced
|
8 cups
|
|
Onion – diced
|
1 ½ cup
|
|
Garlic cloves – minced
|
2
|
|
Beef broth
|
6 cups
|
|
Curry powder
|
3 ½ tsp
|
|
Chinese parsley
|
½ cup
|
|
Butter
|
4 tbsp
|
|
Milk
|
6 cups
|
|
Salt
|
½ tsp
|
|
Pepper
|
½ tsp
|
Peel and dice the potatoes and onions. Peel and mince the garlic
cloves. Put the potatoes, onions, garlic, broth, parsley, curry powder, and
slat into a large soup kettle. Cook, tightly covered, over a medium-low heat
about 40 minutes, or until the potatoes are soft. With a wooden spoon, press
the soup through a strainer. Add the butter, milk, and pepper. Adjust the seasonings.
Return to the stove and reheat. Serve hot.
