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Mulligatawny Soup - 11 |
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Course : |
Curry |
From: |
HungryMonster.com |
Serves: |
4 |
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Ingredients:
1/4 |
cup |
butter -- (1/2 stick) |
1/4 |
teaspoon |
cloves, powdered |
1 |
medium |
onion -- sliced |
1 |
teaspoon |
curry powder |
1 |
medium |
carrot -- medium, diced |
1 |
sprig |
parsley -- minced |
1 |
medium |
green pepper -- diced |
1 |
dash |
nutmeg |
1 |
stalk |
celery -- trimmed, diced |
20 |
ounces |
apple, tart, med. peeled |
16 |
ounces |
tomatoes, diced, reserve liquid |
1 |
teaspoon |
salt and pepper to taste |
1/4 |
cup |
flour -- all purpose |
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Preparation:
1. Melt butter in 3 quart saucepan over medium heat.
2. Add onion and sauté until softened, about 2 - 3 minutes.
3. Blend in carrot, green pepper, celery, apple and chicken. Sauté until vegetables are tender, about 10 minutes. Stir in flour.
4. Add cloves, curry power, parsley and nutmeg. Blend in broth with tomatoes and reserved liquid.
5. Season with salt and pepper. Reduce head and simmer until heated through, about 30 minutes. |
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