Title: Curried Coconut Soup
Categories: Soup Spicy
Yield: 4 Servings

1		Sm. onion, chopped (1/4 cup)
1	ts	Curry powder
1/4	c	Water
3	c	Milk
1	c	Flaked coconut
2		Whole cloves
1/2	ts	Salt
2		Beaten egg yolks
		Toasted coconut (optional)

In 2-quart saucepan cook onion and curry powder in water till onion is tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15 minutes. Strain mixture through a sieve.Stir about 1 cup of the hot milk mixture into the egg yolks. Return to remaining milk mixture in saucepan. Cook and stir about 2 minutes or till mixture thickens slightly. Remove from heat; cover and chill. Garnish each serving with toasted coconut if desired. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

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