Cold Curried Soup
|Onion||1 , chopped|
|Cooking apple||1 Small, peeled, cored, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|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)|
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.