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Cold Curried Soup

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Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 , chopped
  Cooking apple 1 Small, peeled, cored, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Tomato 1 Large
  Garlic 1 Clove (5 gm), crushed
  Curry powder 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  All purpose flour 1 Tablespoon
  Flaked coconut 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Chicken broth 4 Cup (64 tbs) (Or Bouillon)
  Half and half 2 Cup (32 tbs)
Directions

In a Dutch oven or large pot, melt butter or margarine.
Add onion, apple and celery; saute until vegetables are tender.
Peel, seed and chop tomato.
Stir chopped tomato, garlic, curry powder, allspice, ginger and flour into apple mixture.
Cook and stir over medium heat until bubbly, 3 to 5 minutes.
Stir in coconut, lemon juice and broth or bouillon.
Cover and simmer over low heat about 30 minutes.
Puree in blender or food processor; strain.
Refrigerate at least for 2 hours until cool.
Stir in half-and-half.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Curried
Ingredient: 
Chicken

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