Creme Constance Recipe

Name: Creme Constance
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 ounces butter; 1 1/2 ounces onions finely chopped; 1 teaspoon curry powder; 1/2 ounce flour, all-purpose; 15 ounces milk; 15 ounces chicken broth; 5 tablespoons coconut milk; 1 x salt and black pepper; 4 tablespoons cream; 4 slices lemon

Servings: persons

1 1/2 ounces butter
1 1/2 ounces onions finely chopped
1 teaspoon curry powder
1/2 ounce flour, all-purpose
15 ounces milk
15 ounces chicken broth
5 tablespoons coconut milk
1 x salt and black pepper
4 tablespoons cream
4 slices lemon

1
Melt butter, and soften the very finely chopped onion over gentle heat.
2
When tender, but not browned, add curry powder (which should be of good quality, and ideally home made) and continue cooking 1 to 2 mins.
3
Stir in flour and cook to make a roue for a further minute or so.
4
Remove from heat and when slightly cooled, gradually stir in stock and milk.
5
Return to heat and stir while bringing to the boil.
6
When boiling, reduce heat and simmer gently 15 minutes or so.
7
Add coconut milk (or creamed coconut if the milk is unavailable) and stir to incorporate.
8
Strain, correct seasoning and reheat.
9
Serve with a little cream marbled on the surface, and a slice of lemon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 ounces butter, 1 1/2 ounces onions finely chopped, 1 teaspoon curry powder, 1/2 ounce flour, all-purpose, and more.

Yes, Creme Constance falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creme Constance

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