Cream Of Curry Soup Recipe
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.
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