Name: Fruit Curry Soup
Yield: 12 servings
Cuisine: United States
Ingredients: 1½ tablespoons curry powder; 3 tablespoons butter; 2 tablespoons all-purpose flour; 4 plums; 4 cups Chicken Stock; ¼ cantaloupe; 4 apricots; 1 slice of watermelon; ½ teaspoon salt; 4 peaches; 6 tablespoons lemon juice; 1 cup light cream

Preparation info

12
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ tablespoons curry powder
2 tablespoons all-purpose flour
3

Method

Bring the curry powder, flour, butter and stock to a boil and cook for about ten minutes, until the mixture thickens. Cool.
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.
Stir well. Add the salt and lemon juice and mix in the cream. Chill.

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Fruit Curry Soup

Ingredients

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