Curry soup

A slightly thickened cream soup based on a roux and cream.

Recipe makes 5 litres/20 portions.

Curry soup

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poultry stock












curry powder







Preparation method

  • Heat the stock if starting with a cold roux. If you are starting with a cold stock, you can process the warm roux immediately.
  • Melt the butter in a large pan and wait until the bubbling eases slightly.
  • Fry the curry in the frothy butter. Remove the pan from the heat.
  • Add the flour and mix into a roux using a spatula.
  • Leave the roux to cook on a gentle heat until it starts to sweat slightly.
  • Add the stock in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the stock in three parts.
  • Continue boiling the soup for five minutes until you can no longer taste the flour.
  • Finish the soup with the cream and season to taste with salt and pepper.
  • Cool down the soup to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: before you start preparing the roux, gently fry finely chopped leek, shallot, and garlic.
  • Variation tip: use another type of curry for a different flavour accent. Or try using Ras el Hanout, ground vadouvan, or VOC spices.
  • Variation tip: use various spices, such as cloves, cinnamon, bay leaves, or mace.
  • Variation tip: use other binding agents, such as potato starch, for a lighter soup.
  • Variation tip: use garnishes such as confited chicken, roasted spring onion, deep-fried onion rings, baked potato, or garlic cream.

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