Puree, à l’Indienne

Puree, à l’Indienne, is a tantalizing soup that offers a fusion of flavors inspired by Indian cuisine. This soup combines a medley of vegetables, fruits, and aromatic spices to create a rich and exotic flavor profile. The name “à l’Indienne” signifies its Indian influence, with the use of curry powder and curry paste.

The term “à l’Indienne” is commonly used in French cuisine to denote a dish prepared in the Indian style, typically featuring the use of aromatic spices like curry. The fusion of Indian flavors with Western ingredients has a long history, dating back to colonial times when British and French colonists brought Indian spices and culinary techniques back to Europe.

Incorporating these exotic flavors into soups like Puree, à l’Indienne became a way to introduce a taste of India to Western palates. Over time, such recipes evolved, and variations of Indian-inspired soups made their way into cookbooks and kitchens around the world.

INGREDIENTS

• 2 large apples
• 4 tablespoons Crisco (or vegetable shortening)
• 1 large onion
• 1 large carrot
• 1 turnip
• 2 leeks
• 1 stalk celery
• 1 sprig parsley
• 1 bay leaf
• 1 tablespoon coconut (desiccated)
• Juice of 1/2 lemon
• 1 tomato
• 1 teaspoon salt
• 1/2 teaspoon red pepper
• 1 tablespoon curry powder
• 1 teaspoon curry paste
• 1/2 cup cream
• Some boiled rice
• 2 quarts of water

INSTRUCTIONS

1. Prepare the Vegetables and Fruits:
   • Cut the 2 large apples into rough pieces without peeling, simply wiping them clean.
   • Dice the large onion, carrot, turnip, leeks, and celery.
   • Tie the sprig of parsley and bay leaf together.
2. Fry the Vegetables and Spices:
   • In a large pot, melt 4 tablespoons of Crisco over medium heat.
   • Add the diced vegetables, including the onions, carrots, turnips, leeks, and celery, to the melted Crisco.
   • Sprinkle in 1 tablespoon of curry powder and fry the mixture for about 7 minutes, stirring occasionally.
3. Add Fruits and Seasonings:
   • To the pot, add the diced apples, desiccated coconut, juice of 1/2 lemon, diced tomato, 1 teaspoon of salt, 1/2 teaspoon of red pepper, and 1 teaspoon of curry paste.
4. Simmer and Cook:
   • Pour in 2 quarts of water and add the tied bundle of parsley and bay leaf.
   • Simmer the mixture until all the ingredients are soft and well-cooked.
5. Puree the Soup:
   • Remove the tied bundle of parsley and bay leaf.
   • Using an immersion blender or food processor, puree the soup until smooth.
6. Reheat and Add Cream:
   • Return the pureed soup to the pot to reheat gently.
   • Once hot, stir in 1/2 cup of cream to add richness to the soup.
7. Serve:
   • Serve the Puree, à l’Indienne hot, garnished with some boiled rice.

Puree, à l’Indienne, is a flavorful and exotic soup that brings the spice and zest of Indian cuisine to your table. It’s a delightful fusion of flavors and a testament to the global influence of Indian spices on culinary traditions worldwide. Enjoy this aromatic and rich soup as a hearty and warming meal.