Fine English Cookery
Carrot and Orange Soup
Page 36
Cuisine: English/Scottish | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
Sovay from Northern England,
Light and delicious - a great first course.
My book is a 1970s copy in which Michael Smith evidently harked back to older English cookery books which used coins for measuring. As it happens I'm old enough to remember the size of the halfpenny coin and therefore estimate how much curry powder would have lain on one, but younger cooks might be a bit bemused since this coin went out of circulation in 1984! And really I'm not sure that much curry powder made a great difference to the recipe, though next time I might try adding a good pinch of cumin.
(edited 2nd March 2014) (0) comment (1) useful
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