Frosty Curry Soup
2 teaspoons of curry powder
two 10 1/2 ounce cans of chicken consommé
1 consommé can of cold water
1/2 cup of heavy cream
2 egg yolks
avocado and tart apple or watercress and Parsley
Combine the curry powder, consommé and water in a saucepan. Bring to a boil. Stir occasionally. Reduce heat and cook gently 8 minutes longer. Heat cream until film forms on top. Beat egg yolks slightly and stir into cream very slowly. Mix into curry combination thoroughly. Let cool. Chill several hours. Beat soup with rotary beater before serving. If too thick, add a little very cold milk. Serve in chilled bowls. Garnish with thin slice avocado and a few thin apple sticks. Or, just before serving stir 1/2 cup of finely cut watercress or 3 tablespoons of finely cut parsley into soup. Makes 4 servings |
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