Recipe - Curry Chicken Soup

One fourth pound Butter
1 lg Onions; ( minced )
1 cup Celery; ( minced )
1 cup Carrots; ( minced )
1 cup Chick peas
1 cup Spinach leaves; (chopped)
One half cup Raisens; (chopped)
1 cup Green apples (cored;peeled,
minced )
1 pound Chicken meat; ( minced )
1 cup Red potatoes; ( minced )
1 cup Flour
One half cup Curry powder
1 l Milk/cream
2 l Chicken stock
To taste Chili flakes
To taste Salt and pepper

I was just surfing the web this morning and I happened to find this site.
Its not at all fancy, in fact you can't even tell what recipes you are
getting its just a list by dates. But the recipes are really fantastic, It
sounds like they are posted by a cooking school in Canada.
http://www.xpressnet.com/cjob/recipies/

POTLUCK WITH PETER GRANT

CHEF ANDY ARJOON, THE STORM RESTAURANT,
155 SMITH STREET, WINNIPEG, MB NOVEMBER 22, 1997

Sauté all ingredients in butter and curry powder until soft but firm. Add
flour and cook for 710 minutes. Whisk in liquid ingredients and bring to a
boil slowly. Simmer and adjust seasoning with salt and pepper.

Posted to KitMailbox Digest by Roberta Banghart bobbi744@sojourn.com on
Dec 21, 1997