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Mulligatawny Soup

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Ingredients
  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Medium, chopped
  Carrot 1 Medium, peeled and sliced thin
  Tart apple 1 Medium, peeled, cored, and chopped
  Celery stalk 1 Medium, sliced
  Sweet green pepper 1 Small, cored, seeded, and chopped
  Flour 2 Tablespoon
  Curry powder 1 Tablespoon
  Low sodium chicken broth 4 Cup (64 tbs)
  Low sodium tomatoes 1 Can (10 oz), drained and chopped
  Whole cloves 3
  Ground nutmeg 1⁄4 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cooked cubed light chicken meat 1 Cup (16 tbs)
  Cooked rice 1⁄2 Cup (8 tbs)
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Parsley 1 Teaspoon
Directions

In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, carrot, apple, celery, and green pepper and cook, uncovered, for 5 minutes or until the onion is soft.
Blend in the flour and curry powder and cook, stirring, 1 minute longer.
Add the chicken broth, tomatoes, cloves, mace, nutmeg, and black pepper.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Remove and discard the cloves; cool the soup for 10 minutes.
In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each.
Return to the saucepan, add the chicken and rice, and cook, stirring, over moderate heat for 3 to 5 minutes or until the soup is heated through.
Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley.

Recipe Summary

Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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