An intense, rich Indian soup from the subcontinent!
Ingredients
- 2 Tablespoons of onion, finely diced
- 2 Tablespoons of butter
- 2 teaspoons of curry powder
- 1 Tablespoon of flour
- 4 cups of chicken stock
- 4 egg yolks
- 2 cups whipping cream
- 1/4 cup chicken or shrimp, finely diced
Directions
Melt butter in a large saucepan over medium heat. Add onion and saute until translucent. Add curry and flour and cook at a simmer for 5 minutes. Add the stock and bring to a boil, whisking until smooth. Whip in the egg yolks and
cook for a minute. Press through a fine sieve and chill.
Wen ready to serve, stir in the cold cream and chicken or shrimp. Serve in ice-packed bowls and top with a nasturtium blossom, if available.
Serve cold as a first course to 6.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Senegalese Soup