Fruit Curry Soup

Preparation info
  • 12

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • tablespoons curry powder
  • 2 tablespoons all-purpose flour
  • 3

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.