Harry once had a colleague named Valentina. He remembers her for being a brunette beauty like myself (*hmph* 😉) who once brought a pot of oven soup to share at work. 😋
As he really liked the soup, he asked Valentina for the recipe. Ever since, this has been his traditional New Year’s Eve soup. 🍲
It was New Year’s Eve again the other day, mind you, and of course, we had oven soup again. Needless to say that I was happy to help him as much as I could. 👩🍳
I was probably a little overdressed for a kitchen assistant but I had already dressed up for our New Year’s Eve party. 🎉
If you are fascinated by the dress (and what it almost covers), you may click here to find out more about it. This post here, however, is all about the soup! 🤨
What we need:
- 1000g (35¼oz) poultry (e.g. chicken or turkey)
- 2-3 onions
- 1200g (42oz) tinned mushrooms with whole caps
- 1 tin of pineapple chunks
- 1 jar of tomato peppers
- 3 tsp salt
- 3 tsp black pepper
- 3 tsp sweet pepper powder
- 4 tsp curry powder
- 2 cubes of fat broth
- 1 glass of sweet pepper sauce
- 500ml (1pt) whipping creme
How to do it:
- Cut the poultry into small strips and the onions into small dices.
- Cut all the mushrooms in half, except for the tiny ones.
- Sear the poultry with the onions.
- Put the poultry, onions, mushrooms, tomato peppers and pineapple chunks in a large casserole dish, add 2 litres (4¼pt) of water.
- Add the spices and the cubes of fat broth.
- Put the casserole dish with a lid in the oven at 190°C (375°F) for 60 minutes.
- Add the sweet pepper sauce and the whipping cream, mix well.
- Put the casserole back in the oven for another 20 minutes.
We like to serve the soup with herb or garlic baguette.
