How to Make Icelandic Curry Soup

This legendary soup recipe was given to my family by a family friend from Iceland. Our whole family fell in love with it. I went away for a year to do AmeriCorps, during which I was sometimes given the job of feeding my team of eight. I made this recipe once and after that, my teammates would always ask me to cook again as long as I’d make this soup. My husband who is a chef asks me to make this soup fairly often. It’s one of the only things I cook, but it is by far the easiest and most popular.

Ingredients:

2 tbsp butter

4 tbsp curry powder (adjust to taste)

8 cloves garlic (pressed)

1 onion

½ - 1 leek

1 can tomatoes

2-3 bouillon cubes (doesn’t matter what flavor)

1 pint half n’ half

½ can chopped peaches

Optional:
1 lb bay shrimp (fresh or frozen)

Tools:

1 large pot

1 knife

Cutting board

Stirring spoon

NOTE: To make vegetarian, simply leave out shrimp and use vegetable bouillon cubes.

Chop onion and leek. Press garlic.

Melt the butter over low heat. Add the curry and all the onions (leek, garlic, onion), cook for a few minutes until soft.

Add chopped tomatoes and bouillon cubes, cook about 10 minutes.

Add the half n’ half and cook a few more minutes. Taste and add salt, more bouillon, or curry if you prefer.

Add chopped peaches and bring to boil.

If including shrimp, add right before serving. Don’t cook with shrimp as they will get rubbery. You may also serve shrimp on side.

:)