Curried fish soup

3 Servings

Ingredients

Quantity Ingredient
1 pounds Catfish fillets; cut in 1/2\" chunks
½ cup Celery; chopped
½ cup Carrot; chopped
½ cup Onion; chopped
1 teaspoon Olive oil
2 teaspoons Curry powder
2 cups Chicken bouillon
1½ cup Skim milk
4 teaspoons Cornstarch

Directions

In a 3-quart saucepan, saute the chopped vegetables in olive oil, along with the curry, until tender. Add the bouillon and bring to a near boil.

Add the fish and let simmer until it flakes easily, about 15 minutes. In the meantime, stir the cornstarch into the milk until it is dissolved, and add to the soup when the fish is ready. Cook and stir until bubbly.

NOTES : This soup is fantastic! Recipe by: Catherine Field (EAT-L) Posted to Digest eat-lf.v097.n014 by "Deborah Kirwan" <dkkirwan@...> on Jan 15, 1998

Related recipes