Curry and Rice Soup
Serving Size / Yield
6 servings
Ingredients
- 1 lb. onions, chopped
- 2 Tbs. butter
- 2 Tbs. oil
- 1 Tbs. curry powder
- 2 Tbs. shredded coconut
- 2 Tbs. flour
- 6 C. stock
- 1 branch celery, thinly sliced
- 1/3 C. long grain rice
- salt
- pepper
Directions
Sauté the onions in the butter and oil in a heavy saucepan until soft. Add the curry powder and coconut and cook for another minute. Add the flour and cook for 1 minute. Pour in the sock and bring to a boil, stirring all the time. Add the celery and rice and season with salt and pepper. Boil gently covered with a lid, for 35 minutes until the rice is tender, then serve.
Serve with: Indian Lasagna
