This recipe was originally published in Good Food Magazine, December 2010. If you’ve got some left over Christmas dinner, we think it’s a great idea to give it a shot!
Ingredients
1 tbsp olive oil
1 tbsp mild curry powder
250g cold roast potatoes and parsnips
1l chicken or turkey stock
100ml double cream , plus extra to drizzle
small handful shredded ham
Method
Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant.
Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick.
Stir in the cream and ham, then return to the pan and gently reheat.
Season and serve with a drizzle of cream on top.
Nutritional Information
PER SERVING
283 kcalories, protein 11g, carbohydrate 15g, fat 20 g, saturated fat 8g, fibre 3g, sugar 2g, salt 0.87 g
Recipe from Good Food magazine, December 2010.
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