Wednesday, December 07, 2005

Dutch Vegetable Soup with Curry Vegetables-American /Dutch

2 slices stale white bread
1 pound ground beef or turkey
1 egg, beatened
3/4 teaspoon salt
1 large onion, diced
1 large celery stalk, diced
1 large carrot, diced
1 Tablespoon oil
1/4 teaspoon thyme or marjoram
1/3 cup milk
2 teaspoons curry powder
1/4 teaspoon pepper
2 tablespoons butter
6 cups beef bouillon

1.Soak bread in milk until soft, and then mash.
2.Add ground meat, egg, curry, salt and pepper; mix well.
3. Saute onion, carrot and celery in butter and oil in a large kettle for five minutes.
4. Add bouillon and thyme or marjoram. Bring to boil.
5. Lower heat and cook slowly, covered 20 minutes.
6. Add meatballs and cook about 25 minutes, until vegetables and meatballs are tender.

Serves 6.

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