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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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One of my favourite soups. I used to make gallons of this while working at a very classy country hotel; everybody loved it. I hope that you do too. Ingredients:
4 ounces onions, chopped |
1/2 garlic clove, chopped |
2 ounces butter |
2 ounces flour |
1 tablespoon curry powder |
1 tablespoon tomato puree |
1 liter beef stock, stock cube is fine |
1 ounce apple, chopped |
1/4 ounce ground ginger |
1 tablespoon mango chutney |
1 ounce desiccated coconut |
salt |
1/2 ounce cooked rice |
Directions:
1. Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
2. Mix in the flour and curry powder; cook for a few minutes, browning slightly.
3. Mix in the tomato puree. Cool slightly.
4. Gradually mix in the stock until smooth. Stir to the boil.
5. Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
6. Liquidise soup to your preferred consistency.
7. Add rice to serving bowl and pour hot soup over the top.
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