Curry Soup
Print This Recipe
INGREDIENTS 1 can concentrated green pea soup
1 can bouillon or consommé
1/2 can tomato madriléne
1-1/4 cups cream
Salt and coarsely ground black pepper
Juice of 3 lemons
1-1/2 tablespoons curry powder, or to taste
1 raw apple, grated
Cooked shrimp, optionalCombine the green pea soup, the bouillon or consommé, the tomato madriléne, and the cream. Heat and stir until well blended. Add salt and coarsely ground black pepper to taste, the lemon juice, and the curry powder. Cool, then chill in the refrigerator.
Just before serving, divide evenly into 6 individual bouillon cups and grate a generous amount of raw apple into each cup and a few cooked shrimp, if desired. Serve immediately.
NOTE: The amount of curry given is for a mild curry. If you like things hot, you made add more. This soup can be made ahead of time, but the apple must not be added until the last minute. Your guests will have a difficult time recognizing the apple, which of course, only adds to your prestige!
Tomato Madriléne is a tomato-flavored consomme.