Cream Of Curry Soup 1950
Created by dienia b on April 8, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44436
Ingredients
- 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
How to Make
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Step 1: Blend flour and melted butter.
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Step 2: Cook a couple of minutes. (I would add curry powder here).
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Step 3: Add chicken stock, cook for 15 minutes.
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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).
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Step 5: Blend with cream and stir into soup.
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Step 6: Heat but do not boil.
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Step 7: Serve at once garnished with buttered croutons.
Nutritional Facts
- 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