Mulligatawny Soup I
Frozen green beans and peas are simmered and then sautéed with a prepared indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or.
Recipe Summary Mulligatawny Soup I
The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.
Ingredients | Warm Salad Recipes Vegetarian Indian½ cup chopped onion2 stalks celery, chopped1 carrot, diced¼ cup butter1 ½ tablespoons all-purpose flour1 ½ teaspoons curry powder4 cups chicken broth½ apple, cored and chopped¼ cup white rice1 skinless, boneless chicken breast half - cut into cubessalt to tasteground black pepper to taste1 pinch dried thyme½ cup heavy cream, heatedDirectionsSaute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.When serving, add hot cream.Info | Warm Salad Recipes Vegetarian Indianprep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
TAG : Mulligatawny Soup ISoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
