Preparation:
Melt the butter in a sauce pan and sauté the onion, celery, carrots, bell pepper, apple and chicken. Cook until browned, and then add the flour, curry powder, mace, cloves, parsley and tomatoes.
Cover and simmer for 1-1/2 hours. Heat the stock in a kettle. Strain the sautéed ingredients through a sieve (except the chicken) and add to the stock. Add the chicken and cooked rice to the stock.
Serve with sourdough bread and butter. If desired, return the veal and more of the cooked chicken to the soup to make a stew.
Preparation Time: 6 hours |
