(Curried Soup)

Ingredients:
1/4 c. sweet butter
1/4 c. flour
2 Tbsp. Worcestershire Sauce (white is best here)
1 tsp. salt
2 tsp. curry powder *
1/4 - 1/2 tsp. cayenne
4 c. hot milk
fresh chopped parsley

Melt butter in a 2-3 qt. saucepan, stir in the flour and cook on low for 10 minutes. Stir constantly (a flat whisk works best.). Do not brown.

Add the curry, whisk well to incorporate, and cook for an additional 10 minutes, stirring frequently.
Add the milk slowly, whisking to avoid lumping. Keep it smooth. When complete, add Worcestershire, salt, cayenne and simmer 10 minutes.

Remove from heat. Strain. Serve hot or cold, garnished with parsley.

* If you have not discovered Penzey’s spices, you should. They are available on line from penzeys.com. I use them all of the time. There is a huge variety, and they embellish cooking immensely. There is an extensive collection of curries and they are as near fresh as you can get, unless you prepare your own—which is a pain i.t.a. (If your experience with curry is that off the shelf at the grocery store, be prepared to be delighted. If you always prepare your own, G-d bless you. You are a true gourmet.)

P.S. don’t buy large quantities unless you use large quantities. You defeat, totally, the concept of “near fresh” curry which was the reason you bought from Penzey’s in the first place!

P.S.S. Recipe doubles nicely if you want 2 quarts instead of one.