Paphos People

1 medium onion, skinned and finely chopped.
125 g. (4 oz) carrot, peeled and finely chopped.
125 g (4 oz) swede, peeled and finely chopped.
1 small dessert apple " " " "
50 g. (2 oz) streaky bacon, finely chopped.
50 g. (2 oz) English butter.
25 g. (1 oz) flour.
15 ml. (1 level tbsp.) mild curry paste.
15 ml. ( " " ) tomato puree.
30 ml. ( 2 level tbsp.) mango chutney.
1.4 litres (2.5 pints.) beef stock.
5 ml. (1 tsp.) dried mixed herbs.
pinch of ground mace,
pinch of ground cloves.
salt and freshly ground black pepper.
50 g. (2 oz) long grain rice.
150 ml. (5 fl.oz.) fresh cream.

Method.
1. Melt butter in a large saucepan and fry onion, carrot, swede, apple and bacon until lightly browned.

2. Stir in flour, curry paste, tomato puree and chutney. Cook for 1- 2 mins. before adding stock and seasonings.

3. Bring to boil, skim and simmer, covered for 30 to 40 mins.

4. Sieve the soup or puree in blender.

5. Return soup to pan, bring to boil, add rice and boile gently for about 12 mins. until rice is tender.

6. Adjust seasoning. Stir in fresh cream reserving a little. Do not boil. Pour into tureen or bowls and swirl with fresh cream


Serves 6. ***I use hot curry paste not mild. I cannot find Mace here so I use nutmeg instead.***

Thanks Jill you must have typed it in your TEA break. Marj

Hi Marj.

I stayed later to type it! I was in two minds half way through whether to carry on or not, there must be an easier way. I would like to post it on CL too but how without typing again?

Jill.

Hi Jill - Copy and paste is the easiest way, saves all that typing.

_________________
Molly

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