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Mulligatawney, Saigon

Cut in very small squares two sound onions, three leeks, two seedless green peppers and four branches celery. Place vegetables in a saucepan with half ounce butter and brown ten minutes, stirring well, then add one light tablespoon curry powder; stir well while heating two minutes; moisten with two quarts broth and one pint pure tomato juice, let come to a boil, then add two ounces rice, two medium, peeled potatoes cut in small squares; season with half teaspoon salt and half light teaspoon pepper. Boil thirty minutes, add two peeled and cored apples cut in quarter-inch-square pieces, milk and grated white part of one sound fresh cocoanut and one ounce shredded, salt codfish. Lightly mix and gently boil thirty minutes. Remove, pour the soup into a tureen and serve.