Covered Soup

Someone wants it the most delicious recipe for broccoli curry and leek soup?

CURRY AND BROCCOLI & Leek Sauté in of olive oil 2 leeks, sliced, 1 chopped onion, 1 clove of garlic and 3 teaspoons mild curry powder in a large pot with broth 2 tablespoons chicken until onion is tender. Add enough good 2 pieces of chopped broccoli and enough size chicken broth to almost cover. Cook gently until the broccoli is very tender - about 10 minutes. Cool and mix in food processor until smooth. Stir 1 / 3 cup evaporated milk, low fat. Salt and pepper to taste. Reheat but do not boil. Absolutely delicious!

Thank you - Would you like CAJUN JAMBALAYA PASTA 1 1 / 2 c. tea salt 1 / 2 teaspoon paprika 1 / 2 teaspoon white pepper 1 / 2 teaspoon cayenne pepper 1 / 4 c. tea garlic powder 2 boneless chicken breasts, skinless 1 / 2 pound raw shrimp, peeled 6 oz Fettuccine, Plain 6 oz fettucine, spinach 2 tablespoons olive oil 2 medium tomatoes, diced 1 small green pepper, green, cut diced 1 small green pepper, red, diced 1 small pepper, yellow, diced 1 small onion, diced 1 1 / 2 cups chicken broth 1 c. tablespoons cornstarch corn 2 tablespoons white wine Fresh parsley, chopped Make a Cajun seasoning blend by combining the white pepper, cayenne pepper, paprika and garlic powder in small bowl. Cut chicken breasts into small pieces. Use approximately one third of the seasoning mix to coat the pieces chicken. In another bowl, sprinkle another third of the spice mixture over the shrimp. Start cooking your pasta. While pasta cooks, Heat 1 tablespoon olive oil in large skillet or frying pan over high heat. When oil is hot, sauté 'the chicken in the pan for about 2 minutes per side or until the surface of the chicken begins to brown. Add shrimp to skillet with chicken and cook 2 minutes, stirring occasionally to keep the shrimp paste. When chicken and shrimp were burned, pour contents of skillet a plate or bowl. Do not rinse the pan! Put the pan on high heat and add back the tablespoon of remaining oil in pan. Add tomatoes, peppers and onions in oil. Sprinkle vegetables with remaining spice mixture and saute 'for approximately 10 minutes or until the vegetables begin to turn dark brown or black. Add chicken and shrimp with vegetables and 3 / 4 cup chicken broth in the pan. Cook over high heat until the stock has been reduced to almost nothing. Add remaining 3 / 4 cup broth to pan. The liquid should become dark as deglaze the pan from the film noir left by the spices and cooking. Stir constantly, scraping the black stuff on the bottom of the pan. Reduce the broth a little more, then turn heat to low. Mix the cornstarch with the wine in a small bowl. Stir until dissolved. Add to the saucepan and simmer over low heat until sauce thickens slightly. When the dough is done, drain and place on 4 plates. Pour over pasta jambalaya. Sprinkle half the parsley on top.