Saturday, July 31, 2010

Light Curry Soup

4 tablespoons butter
1 large onion, coarsely chopped
2½ cups beef or chicken stock
1 teaspoon curry
¼ teaspoon powdered ginger
¼ teaspoon nutmeg
2 tablespoons flour
1 egg
1 cup light cream or half & half

Saute onion in butter over low heat until softened, about 15 minutes. Allow to cool slightly, then transfer to a blender or food processor. Add stock, curry, ginger, nutmeg, flour and egg, and puree.

Return mixture to saucepan and cook over medium heat until slightly thickened. Stir in cream and heat through.

Source: Capital Classics


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