Cream Of Curry Soup Recipe
This Cream Of Curry Soup recipe is from family cookbook and you can be rest assured that it works. This Cream Of Curry Soup when served as Appetizer is sure to please your family members. In my view, to call yourself a chef, you need to have a personal recipe of Cream Of Curry Soup, just like I do.
Ingredients
3 tablespoons butter
1 large onion, chopped
1 sour cooking apple, peeled, cored
1/2 tablespoon curry powder or paste (more if desired)
1 tablespoon flour
2 tablespoons rice
4 to 5 cups Basic Chicken Stock (or water and cubes)
1 teaspoon sweet chutney
2 teaspoons coconut
Salt and pepper
1 bay leaf
3 or 4 sprigs parsley
1 slice lemon
1/2 cup cream
Garnish
1 tablespoon chopped parsley (or paprika)
Lemon wedges
1/2 to 1 cup plain boiled rice
Directions
Melt butter; cook onion and apple gently 5 to 6 minutes to soften without browning.
Stir in curry powder; cook 1 minute.
Remove from heat.
Sprinkle in flour; blend well.
Add rice, stock, chutney, and coconut; bring to boil, stirring constantly.
Reduce heat.
Add seasonings, herbs and lemon slice; cover.
Simmer 15 to 20 minutes to cook rice.
Remove bay leaf and lemon.
Put soup into electric blender or food processor; blend until smooth.
Reheat; adjust seasoning.
Sprinkle with chopped parsley; serve lemon wedges and boiled rice separately.
Stir in curry powder; cook 1 minute.
Remove from heat.
Sprinkle in flour; blend well.
Add rice, stock, chutney, and coconut; bring to boil, stirring constantly.
Reduce heat.
Add seasonings, herbs and lemon slice; cover.
Simmer 15 to 20 minutes to cook rice.
Remove bay leaf and lemon.
Put soup into electric blender or food processor; blend until smooth.
Reheat; adjust seasoning.
Sprinkle with chopped parsley; serve lemon wedges and boiled rice separately.
