Recipes > Soup > Indian, or Curry Soup

Indian, or Curry Soup


  • 1 ounce of butter
  • 2 large onions, sliced
  • 1 carrot, sliced
  • 1/2 turnip, sliced
  • 1 leek, cut fine
  • 1 stalk of celery, cut fine
  • 4 stalks of parsley, cut fine
  • about 1 quart of broth
  • 2 cloves
  • 1 bay-leaf
  • 1/2 teaspoonful of cayenne pepper
  • 1/2 teaspoonful of pimento
  • 2 stalks of thyme
  • 4 ounces of boiled rice
  • saffron


Put in a saucepan the butter and set it on the fire; when melted, fry in it the onions, carrot, and turnip; also the leek, celery, and parsley. When the whole is fried, cover with the broth, season with the cloves, bay-leaf, cayenne pepper, pimento, thyme; boil gently about one hour and a quarter, and drain. Put the liquor back in the saucepan and add the boiled rice, a little saffron to color, simmer about fifteen minutes longer, and serve.

This soup is good and healthy for southern countries, but is too highly spiced for this climate.


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Hand-Book of Practical Cookery (1884).

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