Curried coconut soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sm. onion, chopped (1/4 cup) | |
| 1 | teaspoon | Curry powder |
| ¼ | cup | Water |
| 3 | cups | Milk |
| 1 | cup | Flaked coconut |
| 2 | Whole cloves | |
| ½ | teaspoon | Salt |
| 2 | Beaten egg yolks | |
| Toasted coconut (optional) | ||
Directions
In 2-quart saucepan cook onion and curry powder in water till onion is tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15 minutes. Strain mixture through a sieve.Stir about 1 cup of the hot milk mixture into the egg yolks. Return to remaining milk mixture in saucepan. Cook and stir about 2 minutes or till mixture thickens slightly. Remove from heat; cover and chill. Garnish each serving with toasted coconut if desired. Makes 4 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa