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Mulligatawny Soup

Quickandeasymenu's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onions 2 Medium, thinly sliced
  Carrots 2 Medium, thinly sliced
  Celery ribs 2 , thinly sliced
  Green pepper 1⁄2 , thinly sliced
  Flour 2 Tablespoon
  Curry powder 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Water 2 Quart
  Tabasco sauce 1⁄2 Teaspoon
  Turkey carcass 1
  Apples 2 , cored, pared and chopped
  Cooked rice 1 1⁄2 Cup (24 tbs)
Directions

Melt butter in a large kettle; saute onions, carrots, celery and green pepper until tender.
Stir in flour, curry powder, salt and cloves; cook 1 minute.
Gradually add water and Tabasco sauce; mix well.
Add turkey and half the apples; cover and bring to a boil.
Reduce heat; simmer 1 hour.
Remove turkey and set aside; with a slotted spoon, remove vegetables.
Puree vegetables in a blender or food processor or through a food mill; return to soup.
Remove turkey meat from bones; return meat to soup and discard bones.
Add the remaining chopped apples, cover and simmer 20 minutes longer.
Serve soup over 2 tablespoons of rice in each bowl.

Recipe Summary

Cuisine: 
Pakistani
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1468 Calories from Fat 525

% Daily Value*

Total Fat 60 g91.9%

Saturated Fat 32.9 g164.7%

Trans Fat 0.1 g

Cholesterol 173.7 mg57.9%

Sodium 3772.3 mg157.2%

Total Carbohydrates 206 g68.5%

Dietary Fiber 27.2 g108.8%

Sugars 58.5 g

Protein 38 g76.9%

Vitamin A 456.4% Vitamin C 195.2%

Calcium 30.5% Iron 71%

*Based on a 2000 Calorie diet

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Mulligatawny Soup Recipe