Back to Recipe

Cream Of Curry Soup 1950

Here's how you make Cream Of Curry Soup 1950
Pause Continue Reading
  • Servings: 6
  • Prep: 9m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 cups chicken stock (3 pints)
  • 2 1/2 tablespoons flour
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt, to taste
  • 1/16 teaspoon cayenne pepper (pinch), to taste
  • 1 teaspoon curry powder
  • 4 ounces heavy cream (1/2 cup)
  • 1 egg yolk
  • 1 cup fried croutons
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.