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 | ||
| Flour | 2 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| Low sodium chicken broth | 4 Cup (16 tbs) | |
| 1 can low sodium tomatoes, drained and chopped | ||
| Whole Cloves | 3 | |
| 1/4 teaspoon each ground mace and nutmeg | ||
| Black pepper | 1/8 Teaspoon | |
| 1 cup cubed cooked light chicken meat | ||
| Cooked rice | 1/2 Cup (16 tbs) | |
| Low fat plain yogurt | 1/4 Cup (16 tbs) | |
| 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.
Chef
