in Soup Recipes

Indian oven soup

updated

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Ingredients for 8 servings:

  • 1.2 kg turkey breast
  • 6 tbsp soy sauce
  • 2 tbsp curry powder
  • Salt
  • Pepper, ground
  • 1 gr. can/n peach(s) (potted weight 490 g), cut into wedges
  • 2 jars of mushrooms (drained weight 315 g each), sliced
  • 300 g peas (frozen)
  • 250 ml whipped cream
  • 2 bottles of curry sauce, 500 ml each
  • 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and cut into strips. Mix with soy sauce and curry powder, place in a roasting pan, and sprinkle with salt and pepper. Drain the peach slices and mushrooms and add them to the meat along with the peas. Mix the curry sauce, heavy cream, and vegetable stock and stir into the mixture. Place in the oven. Top/bottom heat: approx. 200°C (preheated) Fan oven: approx. 180°C (not preheated). Bake for approx. 90 minutes. Serve with baguette or onion baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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