Vegetable Curry Soup

Ingredients

• the same of middle-sized cucumbers
• four sour apples or tomatoes
• a couple of Spanish onions
• a quarter of a pound of good fresh butter
• from two to three large tablespoonfuls of good curry powder
• boiling veal stock enough to cover
• any additional seasoning — salt
• cayenne
• or lemon-juice
• a very little ground rice or arrowroot
• serve with rice, if liked

Method

1. 1

   Pare and cut cucumbers into slips, empty seeds, and dice.

2. 2

   Pare and core apples or tomatoes, and slice onions.

3. 3

   Fry onions in butter until slightly browned, then add other vegetables and stir gently.

4. 4

   Stew over a slow fire until half done, then add curry powder and stew until pulped, adding boiling veal stock to cover.

5. 5

   Strain through a sieve, press pulp, and adjust consistency with more stock or water.

6. 6

   Season to taste and thicken if necessary.

7. 7

   Serve with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 942. The excerpt below is the record exactly as published.

the same of middle-sized cucumbers, pare, cut them length-^N^se into slips, empty their seeds, and divide them again into dice. Pare and core four soiu- apples or tomatoes, and slice a couple of Spanish onions. These last fry, slightly brown- ing them, in a large stewpan, with a quarter of a poimd of good fresh butter. Thi-ow in the other vegetables before the butter has acquired much colour, and stir them gently round. 8hakc the pan frequently, and stew gently over a slow fire until half done, when add from two to three large table-spoonfuls of good curry powder, and stew the vegetables until they will pulp, pouring in boihng veal stock enough to cover. Strain through a coarse hair-sieve, pressing the pulp with a wooden spoon. Add more stock, or even water, if stock be not at hand, according to the quantity of soup required, and any additional seasoning — salt, cayenne, or lemon- juice. Thicken if necessa,ry with a verj' little gi-oimd rice or arrowroot, and serve with rice, if liked

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