Ingredients:
1 Onion, diced
2 leeks, diced
1 celery stalk, diced
2 cloves
1 bay leaf
½ cup (1 cube) butter
1 cup rice flour
3 quarts chicken stock
1 quart canned or frozen coconut milk, thawed
½ pint (1 cup) heavy cream
Salt & pepper to taste
Nutmeg to taste
Sauté onion, leeks, celery, cloves, ad bay leaf in butter, but do not brown. Add rice flour and mix well. Add boiling chicken stock and coconut milk; stir well and simmer approximately 30 minutes. If soup gets too thick, add some more chicken stock. Strain the soup. Add cream and seasonings. Makes 10 servings
From Cooking Bold & Fearless – Lane Books © 1967 by Lane Magazines & Book Company