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Garlic Potato Cream Soup with Curry Potato

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Ms Elaine Teng

Xin Flavours

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serves 2

 

Curry Potato

 

½ tbsp olive oil

60g russet potato, diced

¼ tsp curry powder

 

Ingredients

 

  • 6 cloves garlic with skin, cut off the tip
  • 6 tsp olive oil
  • 160g russet potatoes with skin, rinsed
  • 10g Chinese mushrooms, soak and slice some salt some pepper
  • 30g diced onion
  • 1 tbsp flour
  • 355ml water
  • 118ml milk
  • ¼ tsp dried thyme

 

Method

 

1. Prepare Curry Potato: Heat up olive oil. Pan-fry diced potato over medium heat for 3 mins until golden brown. Add curry powder and stir well. Remove and set aside.

 

2. Preheat oven to 200°C.

 

3. Put garlic on aluminium foil. Drizzle with 1 tsp olive oil and wrap up. Put potatoes on baking tray. Drizzle with 2 tsp olive oil and coat well. Add wrapped garlic. Bake for 45 mins.

 

4. Cut potatoes into half. Scoop out the flesh and discard skin. Cut half of the flesh into chunks. Mash the remaining. Remove garlic skin.

 

5. Heat up remaining olive oil. Stir-fry mushrooms for 3 mins. Season with salt and pepper. Add onion and stirfry for 1 min. Add flour and stir well to make roux.

 

6. Add potato chunks, mashed potato, roasted garlic, water, milk and dried thyme. Add salt and pepper. Bring to a boil. Turn to low heat and simmer for 10 mins until thick. Top with diced curry potatoes and serve.

 

Source: Xin Flavours. Reproduced with permission by Ms Elaine Teng

 

 

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