Creme Constance

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Title: Creme Constance
Yield: 4 Servings
Categories: Starters, Soups, French, Dairy


1 1/2 oz Butter
1 1/2 oz Onion; finely chopped
1 ts Curry powder
1/2 oz Flour
15 fl Milk
15 fl Chicken stock
5 tb Coconut milk
Salt & pepper

---------------------------------TO FINISH---------------------------------
4 tb Cream
4 sl Lemon

"Despite the simplicity of this recipe, it is delightful and subtle,
although this depends very much upon the quality of the basic ingredients
used." IMH
Melt butter, and soften the very finely chopped onion over gentle heat.
When tender, but not browned, add curry powder (which should be of good
quality, and ideally home made) and continue cooking 1-2 mins. Stir in
flour and cook to make a roux for a further minute or so.
: Remove from heat and when slightly cooled, gradually stir in stock and
milk. Return to heat and stir while bringing to the boil. When boiling,
reduce heat and simmer gently 15 minutes or so.
Add coconut milk (or creamed coconut if the milk is unavailable) and stir
to incorporate. Strain, correct seasoning and reheat. Serve with a little
cream marbled on the surface, and a slice of lemon.

MMed IMH Georges' Home BBS 2:323/4.4

From Gemini's MASSIVE MealMaster collection at