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Recipe: Spicy Midnight Soup
Similar Categories: Spicy, Midnight, Soup
1 lb turkey breast or chicken breast fillets, chopped into bite sized
chunks or strips
3 red chilies, de seeded and finely chopped
24 ounces whole kernel corn
3 tablespoons butter
3 tablespoons curry powder
9 cups water
3 packages leek soup mix
5 cloves garlic
1 cup cream
chili powder, to taste
cayenne pepper, to taste
1 small leeks, finely sliced
1 (15 ounces) can red kidney beans, drained and rinsed (optional)
1 (8 ounces) can pineapple chunks, with or without some of the juice
(optional)
1. Heat the butter in a large stock pot and fry the turkey or chicken
chunks until very nearly done.
2. Add the curry powder and fry for a further couple of minutes, if you are
using leek you can add it at this stage.
3. Add the water and dry soup mix and stir until dissolved.
4. Add all other ingredients and simmer for 5-10 minutes until everything
is heated through.
5. Add the cream and season to taste (quite spicy) with chili powder and
cayenne.
6. Serve with crusty bread.
chunks or strips
3 red chilies, de seeded and finely chopped
24 ounces whole kernel corn
3 tablespoons butter
3 tablespoons curry powder
9 cups water
3 packages leek soup mix
5 cloves garlic
1 cup cream
chili powder, to taste
cayenne pepper, to taste
1 small leeks, finely sliced
1 (15 ounces) can red kidney beans, drained and rinsed (optional)
1 (8 ounces) can pineapple chunks, with or without some of the juice
(optional)
1. Heat the butter in a large stock pot and fry the turkey or chicken
chunks until very nearly done.
2. Add the curry powder and fry for a further couple of minutes, if you are
using leek you can add it at this stage.
3. Add the water and dry soup mix and stir until dissolved.
4. Add all other ingredients and simmer for 5-10 minutes until everything
is heated through.
5. Add the cream and season to taste (quite spicy) with chili powder and
cayenne.
6. Serve with crusty bread.
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