Mulligatawny Soup Recipe
Ingredients
1 tablespoon unsalted margarine
1 medium size yellow onion, chopped
1 medium size carrot, peeled and sliced
1 medium size tart apple, peeled, cored, and chopped
1 medium size stalk celery, sliced
1 small sweet green pepper, cored, seeded, and chopped
2 tablespoons flour
1 tablespoon curry powder
4 cups low sodium chicken broth
1 can low sodium tomatoes, drained and chopped
3 whole cloves
1/4 teaspoon each ground mace and nutmeg
1/8 teaspoon black pepper
1 cup cubed cooked light chicken meat
1/2 cup cooked rice
1/4 cup plain low fat yogurt
4 teaspoons
Directions
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, carrot, apple, celery, and green pepper and cook, uncovered, for 5 minutes or until the onion is soft.
Blend in the flour and curry powder and cook, stirring, 1 minute longer.
Add the chicken broth, tomatoes, cloves, mace, nutmeg, and black pepper.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Remove and discard the cloves; cool the soup for 10 minutes.
In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each.
Return to the saucepan, add the chicken and rice, and cook, stirring, over moderate heat for 3 to 5 minutes or until the soup is heated through.
Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley.
Add the onion, carrot, apple, celery, and green pepper and cook, uncovered, for 5 minutes or until the onion is soft.
Blend in the flour and curry powder and cook, stirring, 1 minute longer.
Add the chicken broth, tomatoes, cloves, mace, nutmeg, and black pepper.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Remove and discard the cloves; cool the soup for 10 minutes.
In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each.
Return to the saucepan, add the chicken and rice, and cook, stirring, over moderate heat for 3 to 5 minutes or until the soup is heated through.
Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley.
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