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Mulligatawny Soup (Apr.20)
6 tbsp butter
1 onion, diced
1 carrot, peeled and diced
2 stalks celery with leaves, diced
1 green pepper, diced
6 cups chicken or beef broth
1 cup peeled chopped tomatoes
1 cup toasted, sliced almonds, garnish
4 ice cold bananas, sliced as garnish
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1 apple, peeled & diced
1 1/2 cups chicken or beef
1/2 cup flour
1 tbsp curry powder
1/2 tsp nutmeg
2 cloves, crushed
3-4 cups white rice cooked
salt to taste
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-Melt 4 tbsp butter in large soup pot
-Add onion, carrot, celery, green pepper, apple and chicken or beef, and simmer, stirring frequently, for about 15 minutes.
-Add remaining 2 tbsp butter to the pot.
-Mix the flour with the curry and nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring occasionally.
-Stir in the brothm cloves, tomatoes, salt and cayenne or black pepper.
-Partially cover and simmer for 30 to 40 minutes.
-Taste and correct seasonings.
-To serve, place a mound of rice in each warmed soup bowl, ladle the soup into the bowl, and garnish with the toasted almonds.
-Pass the bananas separately.
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