Cream Of Coconut Soup
|Onion||1 Medium, grated|
|All purpose flour||2 Tablespoon|
|Chicken stock||1 Quart (Homemade Or Canned)|
|Canned unsweetened coconut milk/Use the recipe to make 1 1/4 cups||15 Ounce (1 Can)|
Saute onion in butter until soft.
Add flour to make a roux and cook 2 to 3 minutes.
Meanwhile, in a 2-quart saucepan, heat stock to boiling.
Add a little hot stock to the roux; blend and add to stock.
Add 2 tablespoons coconut milk to heated stock; cover and simmer 15 minutes, or until slightly thickened.
Add remainder of coconut milk, stir to blend, and continue to cook until soup is heated through.
Do not allow to boil