Page 9 - Dainfern Valley Issue 2 2023

BUTTER CHICKEN SOUP
As the temperatures
drop and the days
get shorter, there's
nothing quite like a
comforting bowl of
soup to warm you up
from the inside out.
WINTER RECIPES
INGREDIENTS:
• 2 boneless, skinless chicken breasts cut into bite-sized pieces HEARTY BEAN SOUP
(about 350 grams)
• 15 grams butter INGREDIENTS:
• 1 onion, finely chopped • 2 cubes of beef stock
• 1 packet of dry beans
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger • 1 big onion chopped
• 1 tablespoon curry powder • 2 large carrots chopped
• 2 celery sticks chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander • garlic to taste
• 1/2 teaspoon turmeric • 2 tsp tomato puree
• 1/4 teaspoon cayenne pepper (adjust to taste) • salt and pepper to taste
• 1 can (400 grams) diced tomatoes • 1 packet brown onion soup
• 1 liter chicken broth • 3 bay leaves
• 240 ml heavy cream
• Salt and pepper to taste COOKING INSTRUCTIONS
• Fresh corriander, chopped (for garnish) 1. Soak the beans overnight in water. Rinse well before use.
2. Fry the onions, garlic, carrots and celery.
COOKING INSTRUCTIONS: 3. Add the beans and beef stock, cover with water and boil
1. In a large soup pot, melt the butter over medium heat. Add until the beans are soft.
the chopped onion and cook until softened and translucent, 4. Mix the packet of soup with water and tomato paste
about 5 minutes. 5. Add to the pot
2. Add the minced garlic and grated ginger to the pot and cook 6. Simmer for a few hours
for an additional minute until fragrant. 7. Adjust the seasoning if needed.
3. Add the chicken pieces to the pot and cook until browned
on all sides, about 5 minutes.
4. In a small bowl, combine the curry powder, cumin,
coriander, turmeric, and cayenne pepper. Sprinkle the spice
mixture over the chicken and onions, stirring well to coat
everything evenly.
5. Add the diced tomatoes (including the juice) to the pot
and stir to combine. Allow the mixture to simmer for 2-3
minutes.
6. Pour in the chicken broth and bring the soup to a boil.
Reduce the heat and let it simmer for about 20 minutes, or
until the chicken is cooked through and tender.
7. Stir in the heavy cream and season with salt and pepper to
taste. Simmer for an additional 5 minutes to heat through.
8. Ladle the soup into bowls and garnish with fresh chopped
corriander.
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