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By Craig Claiborne
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.
© 1966 Craig Claiborne estate. All rights reserved.