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Still with soups-Creamed Curry soup

© winddancer

This soup that i am sharing the recipe with is creamy, nutritious and has an interesting color-light yellow because of the curry powder. You may serve this soup either hot or cold..depending upon the whims of the family. Something light to start a heavier meal .

Creamed Curry Soup

1 oz. butter or margarine

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 garlic clove, crushed

1-1 1/2 tsps. curry powder

1 T. flour 3/4 pint chicken stock

2 tsp. lemon juice salt freshly ground black pepper

dash of tabasco sauce

bay leaf

1/4 pint single cream

To garnish:

Few unpeeled prawns or

fried bread croutons

chopped fresh parsley

Melt the butter in a saucepan. Add the onions, carrot and garlic and fry till soft. Stir in the curry powder and flour and cook for one minute, Gradually stir in the stock and bring to a boil. Add the lemon juice, salt and pepper to taste, Tabasco and bay leaf. Cover and simmer gently for about 20 minutes or until the vegetables are soft.

Discard the bay leaf and cool the soup slightly, then sieve or liquidize. Leave until cold and adjust the seasoning.Stir in the cream and chill thoroughly. Serve garnished with unpeeled prawns or croutons and sprinkle with parsley.

Note: To serve this soup hot, reheat after sieving or liquidizing.. Add cream and bring to just boiling.

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