Ingredients:
25g butter
4 shallots, finely chopped
1 tbsp curry paste
25g plain flour
1l chicken or rich vegetable stock
thinly-pared strip of lemon zest
1 bayleaf
150ml boiling water
1 tbsp ground almonds
1 tbsp desiccated coconut
1 dessertspoon arrowroot
1 tbsp cold stock or water
For the Cream Dressing:
120ml port wine
1 tsp curry powder
1 dessertspoon apricot jam
4 tbsp double cream
Method:
Melt 20g of the butter in a pan, add the shallots and cook it down slowly for about 6 minutes, or until just beginning to brown. Stir in the curry paste and scatter over a light dusting of the plain flour. Fry gently, stirring frequently for 4 minutes then add the remainder of the butter.
When the butter has melted scatter over the remaining flour and stir in to combine. Beat in the remaining stock and bring the mixture to a boil. Add the strip of lemon zest and bayleaf. Reduce to a simmer and cook for 20 minutes. Strain the liquid then return to the pan. Bring back to a simmer and cook for 10 minutes more.
In the meantime, place the ground almonds and coconut in a heat-proof bowl and pour over the boiling water. Cover and set aside to soak for 30 minutes. After this time, strain the mixture through a piece of muslin (reserve the liquid) then bring together the ends of the cloth and wring to remove the excess moisture. The liquid thus extracted is a creamy blend of coconut and almond milks (discard the solids). Add this milky liquid to the soup.
Beat the arrowroot into the 1 tbsp cold stock or water to form a smooth slurry. Stir this into the pan and bring back to a boil. Strain the soup once more then turn into a bowl and allow to cool before transferring to a refrigerator. Chill for at least 3 hours before serving.
For the cream dressing. Mix together the port wine and curry powder in a saucepan. Bring to a simmer and cook until the volume has reduced by half. Take off the heat, turn into a bowl and set aside to cool. When cold, mix in the jam and squeeze the mixture through a piece of muslin (reserve the liquid). Whip the cream lightly then stir in the port wine and curry blend.
Divide the chilled soup between soup cups and garnish with a generous dollop of the cream dressing. Serve immediately.
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