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 -- cooked and chopped |
1 teaspoon salt and pepper to taste |
1/4 cup flour -- all purpose |
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Preparation / Directions:
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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