Curry Soup Recipe

Prepare for cooking two small white onions, two French carrots and half

a turnip cut in slices, and cook slowly in a pint of boiling water until

they fall to pieces, cook with them until tender a celeriac root,

remove from the other vegetables and put one side. Melt two ounces of

butter in a saucepan, and stir in a slightly heaping tablespoonful of

flour, an even dessertspoonful of curry powder, mix well together and

then add a pint of milk. Strain the vegetables through a fine sieve, but

do not press them, and add the stock therefrom to the milk, etc., in the

saucepan, and salt to taste. Beat half a cup of cream with two egg yolks

until light, remove the soup from the fire, mix a little of it with the

eggs and cream, turn it back into the saucepan, stir well together and

pour at once into the tureen in which you have already placed the

celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be

added just before the soup is turned into the tureen. Serve with

croutons.

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