Pondicherry Soup
From: John Willis, Jonquieres, Quebec, Canada
IngredientsPreparation
  • 10 1/2 ounces [298 g] leek whites
  • 3 1/2 ounces [100 g] butter + a little more
  • 7 ounces [200 g] raw rice + a little more to garnish
  • 4 cups [1 L] clear chicken broth
  • 1 teaspoon [5 mL] curry powder
  • Salt and pepper, to taste
  • 4 cups [1 L] milk
  • 2 egg yolks, beaten
  • 1/2 cup [125 mL] fresh cream
  • Blanch leek whites into boiling water for 8 to 10 minutes.
  • Drain, pressing to squeeze out any excess water.
  • Chop then dry leeks into a little butter.
  • Mix in boiled drained 7 ounces [200 g] rice, pour in chicken broth and mix in curry powder and salt.
  • Cover and cook slowly for 45 to 60 minutes.
  • Press together rice and leeks through a sieve, reserving broth.
  • Pour reserved broth back into casserole.
  • Pour in milk, to get a creamy soup [do not boil].
  • Season to taste, but this soup should be quite spicy.
  • Stir in beaten egg yolks, cream and remaining 3 1/2 ounces [100 g] butter until thickened.
  • Serve really hot, garnished with a few boiled rice grains.