Seafood Mulligatawny Soup

Description
Seafood Mulligatawny Soup



Ingredients

 * 1 cup onions, diced small
 * 1 cup celery, diced small
 * 1/4 cup green pepper, diced small
 * 3 tablespoons fat
 * 1/2 cup flour
 * 1 cup eggplant, diced small
 * 1/4 cup apples, peeled and diced small
 * 2 teaspoon curry powder
 * 4 cups seafood,(scallops, shrimp, crabmeat, etc.), diced small
 * 4 cups fish stock
 * 1/4 cup rice, cooked
 * 4 claws

Directions
Saute onions, celery and green peppers for 15 minutes. Add flour and curry powder and mix well. Cook over low heat for 5 minutes. Do not brown. Let cool. Add hot fish stock, stirring until smooth. Bring to a boil. Add eggplant and apples. Simmer until vegetables are tender. Add rice, seafood and cream. Simmer for a few minutes. Serve in soup plate and garnish with claw.