Mulligatawny Soup - 08

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1/4 teaspoon	1.3ml	Cloves, powdered
1 teaspoon	5ml	Onion - sliced (medium)
1 teaspoon	5ml	Curry powder
1		Carrot - medium, diced
1 section		Parsley - minced
1		Green pepper - diced
1		Nutmeg
1		Celery - trimmed, diced
2
1		Apple, tart, med. Peeled
1		Tomatoes, diced, reserve liquid
1 cup	146g / 5.1oz	-- cooked and chopped
		Salt and pepper to taste
1/4 cup	15g / 0.5oz	Flour - all purpose

Recipe Instructions

1. Melt butter in 3 quart saucepan over medium heat.

2. Add onion and saute until softened, about 2 - 3 minutes.

3. Blend in carrot, green pepper, celery, apple and chicken. Saute 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.

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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