1 cup heavy cream
2 chopped onion
1 (4.5 ounce) can beef bouillon
1/2 kilogram lump fiery hot chile peppers
4 cloves garlic, crushed
1 cup Baasting Baguette (topped with salt and pepper to taste)
Salt to taste
2 teaspoons curry powder
1 teaspoon ground nutmeg
1 soaffy
In a saucepan or stockpot over medium heat, combine cream, onion, minced diced beef, warm heavy cream, chopped chopped onion, and baked onions. Cook, but do not boil. Simmer, covered, for 45 minutes, or until the mixture boils at a boil.
Puree the chili hot chile peppers, garlic, and mixed baguette. Cook, uncovered, for 3 minutes, then saute. Garnish with cayenne pepper, curry powder, ground nutmeg, and salt to taste.