6 medium potatoes,
2 mild sausages,
3 cloves chopped garlic,
1/2 medium onion, chopped,
1 carrot, chopped,
1/2 cup chopped celery,
5 tbsp. extra virgin olive oil,
2 1/2 litres chicken stock or same amount of
water and 2 cubes of organic chicken stock,
1/2 cup table cream,
1 tablespoon curry powder,
1 tablespoon chopped fresh cilantro,
salt and pepper to taste.
Recipe: Peel and cut the potatoes to chunks. Heat the oil in a large heavy saucepan, and saute the onion, garlic, carrot, and celery for 5 minutes. Add the potatoes and curry powder, and saute for 3 more minutes. Add the chicken stock and bring to a boil. Reduce the temperature and simmer until the potatoes are soft. Blend the soup with a stick blender, season to taste with salt and pepper, and add the cream. In the meantime, grill or roast the sausage, slice it thinly and add it to the potato soup. At the end, add the fresh cilantro and serve. I served the curried potato soup with a teaspoon of chopped red pepper for decoration.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.