Cream Of Curry Soup 1950
"A delicious soup with curry powder is this Cream of Curry Soup. This recipe from "The ABC of spice cookery", published by the American Spice Trade Association, 1950. Could use vegetable stock."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (148 g)
- Calories 163.5
- Total Fat - 11.1 g
- Saturated Fat - 5.8 g
- Cholesterol - 58.7 mg
- Sodium - 347 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.8 g
- Sugars - 2.2 g
- Protein - 4.9 g
- Calcium - 24 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Blend flour and melted butter.
Step 2
Cook a couple of minutes. (I would add curry powder here).
Step 3
Add chicken stock, cook for 15 minutes.
Step 4
Add salt to taste and a pinch of cayenne pepper. Moisten curry powder with some stock and add beaten egg yolk. (I would temper egg yolk with stock and add to cream).
Step 5
Blend with cream and stir into soup.
Step 6
Heat but do not boil.
Step 7
Serve at once garnished with buttered croutons.
Tips
No special items needed.
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