Cold Curry Soup Recipe
Ingredients
| Onions spring | 6 | |
| Butter | 1 Ounce | |
| Curry powder | 2 Teaspoon | |
| Flour | 2 Tablespoon | |
| 2 pints vegetable or chicken stock | ||
| 1 piece lemon rind salt, pepper | ||
| 1 egg-yolk | ||
| 2 tablespoons medium cream chopped chive | ||
Directions
Chop spring onions, cook gently in butter until golden brown; add curry powder, cook another 5 minutes.
Stir in flour; add stock and lemon rind.
Bring to the boil, reduce heat, simmer 15 minutes, stirring occasionally.
Puree or rub through a sieve.
Return to saucepan, season to taste.
Add 2 tablespoons of hot soup to egg-yolk and cream combined, then add this slowly to the soup, beating constantly.
Reheat without boiling until soup thickens.
Cool, then refrigerate.
Stir in flour; add stock and lemon rind.
Bring to the boil, reduce heat, simmer 15 minutes, stirring occasionally.
Puree or rub through a sieve.
Return to saucepan, season to taste.
Add 2 tablespoons of hot soup to egg-yolk and cream combined, then add this slowly to the soup, beating constantly.
Reheat without boiling until soup thickens.
Cool, then refrigerate.
Chef
