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SINGAPORE BROWN CURRY SOUP




Source of Recipe


Aria Restaurant in the Fairmont Hotel, Chicago


List of Ingredients




Soup Ingredients
Two and one-fourth cups sliced onions
Two to three tablespoons butter or vegetable oil
Two tablespoons sugar
One-half green apple, grated
One and one-half tablespoons all-purpose flour
Two and one-half teaspoons Rajah brand mild Madras curry powder (available at specialty food stores)
Five and one-half cups chicken stock or broth
Five and one-half cups beef stock or broth
One-third cup plus one tablespoon dry sherry
One-fourth cup port wine
Three-fourths teaspoon fresh cracked black pepper

Spice blend Ingredients (optional)
Two tablespoons white lentils
One teaspoon red mustard seed
Two tablespoons fenugreek
Two tablespoons fennel seeds
Two tablespoons cumin seeds

Sachet Ingredients
One-half bay leaf
One piece curry leaf
One-half tablespoon juniper berries
Three-fourths teaspoon spice blend (optional)
Four star anise
Five green cardamom
Two cloves
Two sprigs fresh thyme
One-half cinnamon stick
Pinch powdered nutmeg

Garnish options
Swiss cheese croutons
Chopped green onions
Apple wedge on edge of the soup cup
Shredded smoked chicken
Freshly grated brie cheese (very cold so it will separate)

Spice blend: This is a master blend, of which you will only use three-quarters of one teaspoon. Add all spice ingredients to an airtight jar and mix well.

Recipe



Soup: Saute onions in butter/oil until they have started to sweat, then add sugar and cook until caramelized. Add the grated apple and cook for three to five minutes. Add the flour and curry powder and cook down for several more minutes. Deglaze pan with dry sherry, scraping all the brown bits off the bottom. Add chicken stock, beef stock, port wine and cracked black pepper.

Sachet: Inside cheesecloth place bay leaf, curry leaf, juniper berries, master spice blend, star anise, cardamom, cloves, cinnamon stick, nutmeg powder and fresh thyme sprig. Add the sachet to soup and simmer for 15 to 20 minutes. Remove sachet and skim. Taste and adjust seasonings/add salt and pepper as desired. Serve with your choice of garnish.

Yield: 8 servings.