Pineapple and Curry Soup (Chilled)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
375g/12 oz fresh pineapple 1 large onion 2 coutgettes
2 tbsps olive oil 1 dessertspoon curry powder 1 dessertspoon mango chutney
1/2 litre/1 pint chicken stock juice and rind of 1 lemon 1/4 litre/1/2 pint cream
1/4 litre/1/2 pint pineapple juice salt and freshly ground white pepper 30g/1 oz toasted almonds to garnish



1 Finely chop the onion and roughly slice the courgettes.
2 Heat the oil in a heavy-bottomed pan and add the chopped onion. Add the curry powder and fry gently for a few moments.
3 Add the chopped pineapple and cover with the stock and pineapple juice. Bring to the boil and add the courgettes; simmer for 8 minutes or until they are tender.
4 Stir in the chutney. Pass the soup through a blender, leaving it rather coarse.
5 Return the soup to the pan and re-heat, seasoning with salt and freshly ground pepper. Cool the soup before putting in the refrigerator to chill.
6 Add the lemon juice and rind. Half-whip the cream and fold into the soup, leaving it to 'marble' rather than stirring it in completely.
7 Fill chilled soup cups and scatter toasted almonds on each serving.

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