White Curry Soup
White Potage Curry Udon — makes two bowls of udon-style noodles in a creamy vichyssoise curry roux, topped with cheese, mashed potato and a softly poached egg.
Ingredients
| 1/4 packet | Medium egg noodles | |
| 2 tbsp | 30 ml | Ground coriander |
| 2 tbsp | 30 ml | Ground cumin |
| 1 | Vegetable stock cube | |
| 1 tbsp | 15 ml | Roasted sesame oil (for the noodles) |
| — | Tamari soya sauce | |
| 100 g | Butter | |
| 100 g | Flour | |
| 2 | Large potatoes (or substitute sweet potatoes for a golden potage) | |
| 2 tbsp | 30 ml | Fresh double cream |
| 1/2 pint | 235 ml | Vegetable stock (or 1/2 pint water and a stock cube) |
| 1 | Onion | |
| 1 | Large leek | |
| — | Salt/pepper | |
| 1 tbsp | 15 ml | White wine / rice wine vinegar |
| 1 tbsp | 15 ml | Roasted sesame oil (if using rice wine vinegar) |
| 2 | Eggs | |
| — | Light hard cheese (i.e. white stilton) | |
| 1 | Large potato (or substitute sweet potatoes) |
Instructions
Makes two bowls.
- Cook the noodles in water until soft (if using dried noodles), then place aside in a bowl. Mix the spices, stock cube, oil and tamari sauce with half a pint of water. Pour over the noodles and leave to marinate.
- Peel and slice the potatoes, leeks and onions. Put 1 potato in a pan of water and boil until tender.
- Melt the butter into a new pan, then slowly add the flour to make a creamy roux. Add the onions and leeks, then cook around 15 minutes until soft.
- Add the rice wine vinegar and oil (or instead, add a splash of white wine). Add the stock (make with water and stock cube if needed) and season. Add the other two potatoes. Simmer the entire pot until tender.
- Add some water to a pot and boil. Remove the remaining potato from the stove, drain the water and mash with butter.
- Liquidise the soup mixture and strain through a sieve. Enrich the resulting soup with the cream.
- Put the noodles into 2 bowls, then add the finalised vichyssoise roux on top.
- Crack two eggs into the now boiling water (from the noodles) on the stove and cook until softly poached.
- Grate the cheese over the roux, and add the mash to one side of the bowl (on top of the roux).
- Get the poached eggs (try not to overdo the poached eggs) and place one in each bowl, on top of the roux. Voila. Try not to eat both bowls.