Chilled Curried Seafood Soup

By Ilysse on April 29, 2006

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Ingredients

    1. 1 cup potato, chopped
    2. 3/4 cup onion, chopped
    3. 2 cups chicken broth
    4. 1 1/2 teaspoons curry powder
    5. 1 garlic clove, chopped
    6. 1 (14 1/2 ounce) cans whole tomatoes, undrained
    7. 4 1/2 cups white fish fillets, cut into 1 inch pieces ( about 1 1/2 lb)
    8. 1 cup plain yogurt ( fat free is ok)
    9. 2 tablespoons parsley, chopped
    10. 2 tablespoons lemon juice

Directions

  1. Heat potatoes, onion, broth, curry, garlic, and tomatoes to boiling in a saucepan.
  2. Stir frequently and break up tomatoes.
  3. Reduce heat and simmer 15 minutes, uncovered.
  4. Place in a blender and blend until smooth.
  5. Return to pot and bring back to a boil.
  6. Stir in fish and reduce heat to a simmer for 5 minutes or until the fish is cooked.
  7. Remove from heat and let cool.
  8. Cover and chill for 3 hours or until cool.
  9. Stir in remaining ingredients.
  10. Serve chilled.
 
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