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Mulligatawny Soup
From The Old-Fashioned Cookbook by Jan McBride Carlton
Ingredients
- 1½ cups peeled, cored and chopped raw apple
- 1 cup thinly sliced onion
- 1 cup thinly sliced carrots
- 1 small clove garlic, minced
- ¼ cup butter
- 3 tablespoons flour
- 1 to 1½ teaspoons curry powder (or to taste)
- 1 teaspoon salt
- 1 (1-lb) can tomato wedges
- 1 cup rich chicken broth
- ½ cup half and half
- 2 cups cooked chicken or turkey, finely diced
Directions
In a soup kettle, sauté apple, onion, carrots and garlic in butter until tender, stirring often. Stir in flour, curry powder and salt. Mix in tomatoes and chicken broth. Cover and cook slowly for 45 to 50 minutes, or until vegetables are tender and the flavors blended. If a smooth soup is desired, whiz in blender. Return to soup kettle, stir in half and half and chicken or turkey. Reheat and serve.Makes 8 servings.
posted by srah | Wednesday, 18 July 2007 | 9:45 AM
Tags: apple, broth, butter, carrot, chicken, curry powder, flour, garlic, half and half, indian, onion, soup, tomato