Puree Indienne Recipe ingredients

• 2 large apples
• 4 tablespoons Crisco
• 1 large onion
• 1 large carrot
• 1 turnip, white
• 2 leeks
• 1 stalk celery
• sprig parsley
• 1 bay leaf
• 1 tablespoon cocoanut
• juice½ lemon
• 1 tomato
• 1 teaspoon salt
• ½ teaspoon red pepper
• 1 tablespoon curry powder
• 1 teaspoon curry paste
• ½ cup cream
• some boiled rice
• 2 quarts of water

To prepare this Puree Indienne Recipe, first melt Crisco, cut up all vegetables (prepared) into rough pieces, fry them a little in hot Crisco, add also curry powder, and fry it. Do not peel apples; simply wipe, cut up and add with vegetables. When fried for 7 minutes, add all ingredients except cream, simmer till soft, then rub all through fine sieve, return to pan to reheat, and gently add cream. Serve rice on paper mat, as croutons are served with most soups.