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Cream of Curry Soup

ingredients

2 level tbsp (30 ml) ground almonds
30 ml (2 level tbsps) desiccated coconut
2/3 cup (150 ml) 1/4 pt boiling water
1 medium sized onion, skinned and chopped
1/2 stick (2 oz) 50 g butter
3 tbsp (45 ml) plain flour (All purpose)
1 level tbsp (15 ml) curry paste
4 cups (1 litre) 1 3/4 pint stock
1/4 cup (1 3/4 oz) 50 g Seedless Raisins
strip of lemon rind
bayleaf
1 tbsp (15 g) cornflour
1 small apple, peeled, cored and sliced
50 ml (2 fl oz) double cream (heavy cream)

method

1. Soak the ground almonds and the coconut for 30 minutes in the boiling water, drain and reserve the liquor.

2. Lightly fry the onion in 25 g (1oz) butter until soft but not browned.

3. Stir in the flour and curry paste and cook for 1 minute.

4. Stir in the stock, raisins, lemon rind and bayleaf, bring to the boil, cover and simmer for 20 minutes.

5. At the end of the cooking time, remove the bayleaf and lemon rind and stir in the liquor from the nuts and the cornflour, blended with water to a cream.

6. Bring to the boil and allow to thicken.

7. Meanwhile fry the apple slices in the remaining butter.

8. Finally, just before serving, stir in the double cream.

9. Serve garnished with the fried apple slices.

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