Polynesian Watercress Soup
|Curry powder||1⁄2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Shredded carrot||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Chopped watercress||3⁄4 Cup (12 tbs)|
|Papaya||1 , cut into cubes|
|Macadamia nuts||1 Tablespoon|
|Shredded coconut||1 Tablespoon|
Melt butter in sauce pan; blend in flour, salt and curry powder.
Gradually stir in milk and cook, stirring constantly, till smooth and thickened.
Put carrots in boiling water in a small sauce pan; cook covered, about 3 minutes or until just tender.
Chop washed watercress using green part of stems as well as the leaves.
Add to carrots and cook about 1/2 minute longer.
Stir carrots and watercress into hot milk mixture; bring just to simmering point.