This delicious soup was enjoyed so much by everyone present during the photographic session. We had to share the recipe immediately, because no one wanted to wait until the book was printed.
45 ml butter or margarine
1 medium onion, coarsely chopped 2 cloves garlic, crushed
5 ml medium curry powder
60 ml (35 g) Snowflake Cake Wheat Flour
2 (about 300 g) chicken breast fillets, cut into small pieces
about 375 ml chicken stock
410 g can cream-style sweetcorn 250 ml coconut milk
15 ml chopped fresh thyme or 5 ml dried
salt and freshly ground black pepper to taste
Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until Add curry powder and flour and fry for about 1 minute. Add chicken and fry lightly until brown. Add stock, sweetcorn, coconut milk, thyme and seasoning. Simmer for about 10 minutes until cooked and heated through. Serve
Substitute chicken with pork or beef. Substitute coconut milk with milk or fresh cream.