Indian Curry Soup

Ingredients

• two quarts of stock
• one cup tomato juice
• one and a half cups water
• three onions
• two tablespoons cornstarch
• some sherry

Method

1. 1

   Combine stock and tomato juice in a pot, color with kitchen bouquet, and flavor with sherry.

2. 2

   Bring to a boil, thicken with cornstarch dissolved in water, and add sliced onions.

3. 3

   Simmer until done, skimming as necessary.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 53. The excerpt below is the record exactly as published.

some sherry. Strain the soup from the kettle and clear. Add to one quart of stock two tablespoons rice; let simmer twenty to twenty-five minutes until the rice is thoroughly cooked. Dissolve cornstarch in half cup water; thicken the soup; color with kitchen bouquet; flavor with some more sherry; let simmer another ten to fifteen minutes; skim well when ready to serve. Garnish with the livers. [Pheasant, woodcock, squab, pigeon, and all bird soups are made the same way as the partridge soup.] Rabbit Soup (Pot ago au Levraut ) For about twelve persons secure two nice large rabbits. Clean and wash; leave in water and some sour milk, for about three hours. [Buttermilk, if at hand, is very good.] Rinse the milk off; leave the saddle whole for other purposes, and joint the rest. Wash in warm water, and put on the stove. Add to two rabbits about five quarts of hot water, pepper, salt, onions, carrots, one cup tomato juice, let come to a boil. Put the soup pot on the side of the stove and let simmer very slowly for about three to four hours. Strain the soup; add some rice that has been scalded — two table¬ spoons to the quart (or barley in place of rice). [If barley, it ought to be cooked well before adding to the soup.] Thicken the soup with a tablespoon cornstarch dissolved in half cup water. Color with kitchen bouquet; flavor with port wine or Madeira. Garnish with small balls of carrot, little shallots, pieces from the rabbit, and the liver that has been cooked in stock. [Potage a Venaison is made the same way as the rabbit or hare soup. Sherry can be used in place of port or Madeira if so desired.] If these soups are desired clear, in a consomme style, clear the stock, leave the thickening out, and garnish with the same garnishing, and little chopped parsley. It is then named Consomme du Levraut. 38 THE SWEDISH, FRENCH, Indian Curry Soup ( Soupe au Cari Indien) Take two quarts of stock; add one cup tomato juice; put on stove; color with kitchen bouquet; flavor with sherry; when it comes to a boil, thicken with two tablespoons cornstarch dissolved in one and a half cups water. In the meantime peel three onions

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