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Mango Yogurt Nutmeg Soup

Mango Yogurt Nutmeg Soup

Ingredients

1 lb ripe mangoes, peeled, seeded and cut into pieces 1 cup plain yogurt 1 cup milk, up to 1 1/2 1/4 cup sugar 1/8 tsp cinnamon 1/8 tsp fresh grated or ground nutmeg Garnish with sprig of parsley	Advertisements

Preparation
  In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consistency. Serve in dessert cups.

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Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces. Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. Add the shredded carrots and saute until s (Upload by user)
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