Curry and Rice Soup
|Onions||1 Pound, chopped (About 450 Grams)|
|Butter||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Oil||2 Tablespoon (About 30 Milliliter)|
|Curry powder||7 Gram (About 1 Tablespoon)|
|Desiccated coconut||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Flour||1⁄2 Ounce (About 15 Grams Or 2 Tablespoon)|
|Stock||2 1⁄2 Pint (About 1.5 Liters Or 6 Cups)|
|Celery stick||1 , thinly sliced|
|Long grain rice||3 Ounce (About 75 Grams Or 3/8 Cup)|
1 Fry the onions in the butter and oil in a heavy saucepan, until soft.
Add the curry powder and coconut and cook for a further minute.
Add the flour and cook for 1 minute.
Pour in the stock and bring to the boil, stirring all the time.
2 Add the celery and rice and season with salt and pepper.
Boil gently for 35 minutes until the rice is tender, covered with a lid, and then serve. Tip: Another idea for a soup with rice is to use canned tomato soup and add cooked, rice, pimentos and diced tomatoes.
Or why not try a quick bisque? Just add a pinch of paprika, some cooked rice and prawns to canned tomato soup.