Curry potato soup

Ingredients for 4 servings:

• 250 g crayfish (crayfish)
• 500 g potatoes, floury
• 2 g onion(s)
• 2 g chili pepper(s), less hot
• 2 bunch soup vegetables
• 2 red bell peppers
• 1 jar beef stock
• 2 cans of coconut cream
• 1 tbsp soy sauce
• 1 stalk of lemongrass, alternatively lemon peel
• 1 tbsp curry powder, mild
• 1 tbsp paprika powder, sweet
• Chives and parsley
• Oil (germ oil, not olive oil)
• salt and pepper
• Water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Asian style

Peel and dice the potatoes. Trim the vegetables and cut into strips. Chop the parsley and greens. Slice the lemongrass very thinly (only the bottom part). Gently heat the oil in a large pot. Add the curry (don’t let it burn, otherwise it will be bitter), then add the potatoes, followed by the onions, chili, soup vegetables, and paprika. Stir often until the onions are translucent. Add paprika, salt, and pepper. Then cover with the beef stock, coconut cream, and a little water if needed, and cook for about 30 minutes, until the potatoes are tender. Purée with a hand blender, adding more water to achieve the desired consistency. Season to taste with salt and pepper. Add the crayfish and lemongrass and heat through. Garnish with parsley and chives just before serving.