Curry Cream Soup with Maloney

Curry Cream Soup with Maloney
Curry Cream Soup with Maloney2020-09-07T10:45:10+00:00


Curry Cream Soup with Maloney

Maloney pasta soup with fresh oyster and Komatsuna in winter
Cook Time 30 mins
Course Soup


Material : For 2

  • 50 g Malony
  • 10 Oyster
  • Some Flour
  • 1/2 Onion
  • 1/2 bunch Komatsuna
  • 1 L Spoon Butter
  • 1 L Spoon Flour
  • 2 SS Curry powder
  • 1LS White wine
  • 500 cc Milk
  • 2 SS Consomme
  • 1 SS Salt
  • SOME Pepper


  • Boil Malony for 3 minutes. Rince with water and drain.
  • Place the oyster, corn starch and salt (1 small spoon each) in a bowl and gently mix.
  • Gentely mix with frsh water to remove the oyster dirt and slime.
  • Wash twice or three times. Dry the oysters with kitchen paper.
  • Sprinkle flour over.
  • Sliced onions. Separate Komatsuna's leaves and stems and cut into a length of 5 cm each.
  • Brown both sides of (3) in a frying pan heated with butter. Then take it out.
  • Fry the onion (4) in the same frying pan until it becomes shiny.
  • Add the stem of Komatsuna (4) and stir-fry further.
  • Put A in (6) and stir-fry. Place the oysters (5) and add white wine to aroma.
  • Add milk little by little while mixing.
  • When (7) is boiled, add the leaves of Komatsuna and consomme (4).
  • Simmer over low heat for 2 minutes. Add (1) and cook for 2 more minutes.
  • Season with salt and pepper. Serve in a bowl.
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