Creamy Sri Lankan Soup With Curry Puffs Recipe
The traditional Creamy Sri Lankan Soup With Curry Puffs is always prepared with tart apples. Sauteed onions and apples leave this special flavour in my kitchen everytime I make this recipe. Easy to prepare Creamy Sri Lankan Soup With Curry Puffs, as the name depicts, is always served with curry puffs. Minced beef oozes out of the puff as you take a small bite and dip it into the creamy delight. Am sure you wont be disheartened by making Creamy Sri Lankan Soup With Curry Puffs.
Ingredients
1-1/2 cups diced tart apples
3 tablespoons grated onion
2 tablespoons butter
1 tablespoon unbleached flour
1 to 2 teaspoons curry powder
5 cups chicken stock
1/2 cup dry white wine
3 egg yolks, beaten
2 cups heavy cream
Salt and white pepper to taste
Half-and-half cream
3/4 cup minced cooked chicken or shrimp
Minced fresh chives or green onion tops
1 recipe Curry Puffs
Directions
Saute apples and onion in butter 10 minutes without browning.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add stock and wine.
Cook and stir until smooth and slightly thickened.
Cover and cook gently 20 minutes.
Strain and reheat.
Beat together yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Cook and stir 3 minutes without boiling.
Cool and chill.
Adjust seasonings with salt and pepper; thin with half-and-half cream if desired.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add stock and wine.
Cook and stir until smooth and slightly thickened.
Cover and cook gently 20 minutes.
Strain and reheat.
Beat together yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Cook and stir 3 minutes without boiling.
Cool and chill.
Adjust seasonings with salt and pepper; thin with half-and-half cream if desired.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
