Fruit Curry Soup

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Preparation info

  • 12

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • tablespoons curry powder
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 4 cups Chicken Stock
  • 4 plums
  • ¼ cantaloupe
  • 1 slice of watermelon
  • 4 apricots
  • 4 peaches
  • ½ teaspoon salt
  • 6 tablespoons lemon juice
  • 1 cup light cream

Method

  1. Bring the curry powder, flour, butter and stock to a boil and cook for about ten minutes, until the mixture thickens. Cool.

  2. Remove the rinds and pits from the fruits and purée them through a sieve or in an electric blender. Add the purée to the cooled soup stock.

  3. Stir well. Add the salt and lemon juice and mix in the cream. Chill.

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