East Indian Curry Soup

Ingredients

• a rounding tablespoonful of butter
• a good-sized onion sliced
• a large sour apple
• a teaspoonful of thyme
• a teaspoonful of curry powder
• a sprig of parsley
• a level teaspoonful of salt
• a tablespoonful of lemon juice
• a quart of good chicken stock
• two tablespoonfuls of rice

Method

1. 1

   Put a rounding tablespoonful of butter in a saucepan; add a good-sized onion sliced, and cook slowly, without browning the butter; add a large sour apple pared, cored and sliced, a teaspoonful of thyme, a teaspoonful of curry powder, a sprig of parsley, a level teaspoonful of salt and a tablespoonful of lemon juice.

2. 2

   Stir; add a quart of good chicken stock and two tablespoonfuls of rice.

3. 3

   Cover and simmer gently for fifteen minutes, and then send to the table without straining.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 1. The excerpt below is the record exactly as published.

EAST INDIAN CURRY SOUP Put a rounding tablespoonful of butter in a saucepan ; add a good-sized onion sliced, and cook slowly, without browning the butter ; add a large sour apple pared, cored and sliced, a teaspoonful of thyme, a teaspoonful of curry powder, a sprig of parsley, a level teaspoonful of salt and a table- spoonful of lemon juice. Stir; add a quart of good chicken stock and two tablespoonfuls of rice

Cook this with the app: pantry check, scaling, and the assistant.