This is a really nice soup. Perfect for a hot summer day. Got it from Betty Crocker's New Choices Cookbook. Cook time reflects chill time, but you should never trust my prep times anyway.
My Private Note
Units: US | Metric
- 236.59 ml potato, chopped
- 177.44 ml onion, chopped
- 473.18 ml chicken broth
- 7.39 ml curry powder
- 1 garlic clove, chopped
- 411.06 g can whole tomatoes, undrained
- 1064.65 ml white fish fillets, cut into 1 inch pieces (about 1 1/2 lb)
- 236.59 ml plain yogurt (fat free is ok)
- 29.58 ml parsley, chopped
- 29.58 ml lemon juice
- 1Heat potatoes, onion, broth, curry, garlic, and tomatoes to boiling in a saucepan.
- 2Stir frequently and break up tomatoes.
- 3Reduce heat and simmer 15 minutes, uncovered.
- 4Place in a blender and blend until smooth.
- 5Return to pot and bring back to a boil.
- 6Stir in fish and reduce heat to a simmer for 5 minutes or until the fish is cooked.
- 7Remove from heat and let cool.
- 8Cover and chill for 3 hours or until cool.
- 9Stir in remaining ingredients.
- 10Serve chilled.
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Nutritional Facts for Chilled Curried Seafood Soup
Serving Size: 1 (248 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 124.1
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 1.5 g
- Cholesterol 7.9 mg
- Sodium 420.1 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 2.9 g
- Sugars 7.9 g
- Protein 6.7 g
The following items or measurements are not included:
white fish fillets