Creme Constance
Submitted by bmartin328
Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minSomewhere between a classic French velouté and an Indian mulligatawny sits Crème Constance, a curry-scented cream soup that feels like a warm silk scarf.
Softened onions bloom with good curry powder in butter, then get thickened with flour and loosened with chicken broth and milk.
A generous pour of coconut milk rounds everything out before the whole thing gets strained to satin smoothness.
Serve it with a marble of cream on top and a thin slice of lemon floating at the edge.
Chef Tips
- Use the best curry powder you can find, or better yet, make your own blend for the most vibrant flavor
- Strain the soup through a fine sieve for that restaurant-quality silky finish
- Creamed coconut works as a substitute if coconut milk isn’t available, just dissolve it in a little warm liquid first
Ingredients
Directions
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 to 2 mins.
Stir in flour and cook to make a roue 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.
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