Mulligatawny Soup

Prep Time: 30-40 minutes

Cook time: 45-60 minutes

Serves: 8 cups

Description
This soup from India found its way into American cookery long before the Civil War. Here is our slightly adapted version.

Ingredients

 * 6 tablespoons butter
 * 1 large onion
 * 1 carrot, peeled and diced
 * 2 stalks celery with leaves, diced
 * 1 green pepper, seeded and diced
 * 1 apple, peeled and diced
 * 1½ cups raw chicken or beef (about 1 pound)
 * ½ cup flour
 * 1 tablespoon curry powder
 * ½ tsp nutmeg
 * 6 cups chicken or beef broth
 * 2 cloves, crushed
 * 1 cup tomatoes, peeled and chopped
 * salt to taste
 * ⅛ tsp cayenne pepper
 * 3 – 4 cups cooked rice
 * 1 cup toasted, slivered almonds for garnish

Directions

 * 1) Melt 4 tbsp butter in large soup pot
 * 2) Add onion, carrot, celery, green pepper, apple and chicken (or beef) and simmer, stirring frequently, for about 15 minutes
 * 3) Add remaining 2 tbsp butter
 * 4) Mix flour with the curry and nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring occasionally
 * 5) Stir in the broth, cloves, tomatoes, salt, and cayenne pepper
 * 6) Partially cover and simmer for 30 – 40 minutes
 * 7) Taste and adjust seasonings
 * 8) To serve, place a mound of rice in each bowl, ladle the soup into the bowl, and garnish with the toasted almonds