Curry Soup

Yesterday’s recipe made me remember another great soup with curry.  I have been making this soup since  September 1988, when we lived in Jakarta, Indonesia.  I am fondly remembering the meal, and the three couples who came to dinner that night.  Every time I serve this, people love it and have fun guessing what the ingredients are!  I usually serve it in small espresso or demitasse cups, and seconds are always requested.

                                                Curry Soup

                                 3 Tablespoons butter

                                 1 onion, diced

                                 1 clove garlic, crushed

                                 2 Tablespoons flour

                                 1 Tablespoon curry powder

                                 2  Cups half and half

                                 1 quart chicken stock

                                 1 raw apple, peeled and quartered

                                 Salt and Pepper to taste

                                 1 Teaspoon thyme – I like to use Penzey’s French thyme.

Melt butter in large soup pot.  Add onion and garlic; cook over low heat until onion is soft and beginning to turn golden.  Add flour and curry powder; cook about 3 mintes, stirring. Add cream and chicken stock, continuing to cook and stir with a wire whisk until smooth, about 15 minutes.  Add the apple and thyme, salt and pepper.  Simmer for 10 minutes.  Serve in demitasse cups before dinner.  Serves 12.

The original recipe is froom one of my all time favorite cookbooks, The Texas Experience, Friendship and Food Texas Style, which was given to me by my dear friend Sondra for Christmas in 1984.

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