75 gm [ 3 ounces ] butter
200gm [ 7 ounces] onion, peeled and chopped
2 tsp curry powder
3 tbsp plain flour
1l /35 fluid ounce cold chicken stock
600 ml [ 1 pint ] milk
300 ml [ 1 / 2 pint ] coconut milk
a frew drops of orange food coloring
4 tbsp double cream, plus a little extra for serving
Salt and freshly ground white pepper.
Garlic croutons and flat leaf parsley sprigs to serve.
Melt the butter in a deep, heavy based pan and cook the onion for about 8 minutes until
transparent and soft, but not browned. Sprinkle in the curry powder.
Stir and cook for 1 minute, then add the flour.
Stir to incorporate, then add the chicken stock, milk and coconut milk.
Leave to simmer until slightly thickened.
Strain the soup into a large clean bowl and add a drop or two of orange coloring.
Stir well. Serves 4
