You are here

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

Rate It

Your rating: None
4.244445
Average: 4.2 (18 votes)