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Mulligatawny Soup |
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| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 3 |
tablespoons |
Butter |
| 1 |
tablespoons |
Corn oil |
| 1 |
large |
Onion, chopped |
| 2 |
Stalks |
celery, sliced thinly |
| 3 |
large |
Carrots, diced |
| 1 1/2 |
tablespoons |
Curry Powder |
| 2 |
tablespoons |
All-purpose flour |
| 5 |
Cup |
Chicken stock |
| 2 |
tablespoons |
Long grain white rice |
| 2 |
large |
Tomatoes, peeled, chopped |
| 8 |
ounces |
Cooked chicken, diced |
| 1 |
small |
Cooking apple, peeled, cored, diced |
| 1 |
teaspoon |
salt to taste |
| 1 |
bunch |
Fresh celery leaves (opt) |
| 2 |
medium |
carrot strip (opt) |
| | |
Preparation:
Heat butter and oil in a saucepan.
Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder
and flour and cook 1 minute. Stir in stock and bring to a boil; add rice
and stir well.
Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken,
apple and salt. Cover again and simmer 15 minutes. Garnish with celery
leaves and carrot strip, if desired, and serve hot. |
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