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Name: Mulligatawny Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: India
Ingredients: 4 tablespoons Butter 1/2 stick butter; 1 small Onion diced; 2 stalks Celery Chopped; 1 medium Green pepper seeded, ribs removed, diced; 1 medium Apple peeled and grated; 1/3 cup All purpose flour; 1 tablespoon Curry powder; 1/2 teaspoon Nutmeg; 6 cups Chicken broth can use vegetable broth; 1 cup Tomato fresh peeled diced. Can used canned tomatoes if fresh not in season; 4 whole Garlic cloves crushed; Salt & pepper to taste; 4 cup hot cooked whit rice

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INGREDIENTS

4 tablespoons Butter ; 1/2 stick butter
1 small Onion ; diced
2 stalks Celery ; Chopped
1 medium Green pepper ; seeded, ribs removed, diced
1 medium Apple ; peeled and grated
1/3 cup All purpose flour
1 tablespoon Curry powder
1/2 teaspoon Nutmeg
6 cups Chicken broth ; can use vegetable broth
1 cup Tomato ; fresh peeled diced. Can used canned tomatoes if fresh not in season
4 whole Garlic cloves ; crushed
Salt & pepper ; to taste
4 cup hot cooked whit rice

Servings

INSTRUCTIONS

Melt 2 tablespoons of the butter in a large soup pot.

Add the onion, carrot, celery, green pepper, and grated apple. Simmer, stirring frequently for 15 min.

Add the remaining 2 tablespoons of butter.

Mix the flour, curry, and nutmeg. Add to pot. Cook, stirring occasionally, over low heat for 5 min.

Stir in the broth, tomatoes, garlic, and salt and pepper to taste. Partially cover and simmer for 30-40 min.

Taste and correct the seasoning, if needed.

To serve, place a mound of rice in each warmed soup bowl and ladle the soup into the bowl. Serve with a good crusty French bread.

Variation: add cooked chicken or fresh crab for a more substantial soup.

NOTES

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Mulligatawny Soup

4 tablespoons Butter 1/2 stick butter
1 small Onion diced
2 stalks Celery Chopped
1 medium Green pepper seeded, ribs removed, diced
1 medium Apple peeled and grated
1/3 cup All purpose flour
1 tablespoon Curry powder
1/2 teaspoon Nutmeg
6 cups Chicken broth can use vegetable broth
1 cup Tomato fresh peeled diced. Can used canned tomatoes if fresh not in season
4 whole Garlic cloves crushed
 Salt & pepper to taste
4 cup hot cooked whit rice

Melt 2 tablespoons of the butter in a large soup pot.
Add the onion, carrot, celery, green pepper, and grated apple. Simmer, stirring frequently for 15 min.
Add the remaining 2 tablespoons of butter.
Mix the flour, curry, and nutmeg. Add to pot. Cook, stirring occasionally, over low heat for 5 min.
Stir in the broth, tomatoes, garlic, and salt and pepper to taste. Partially cover and simmer for 30-40 min.
Taste and correct the seasoning, if needed.

To serve, place a mound of rice in each warmed soup bowl and ladle the soup into the bowl. Serve with a good crusty French bread.

Variation: add cooked chicken or fresh crab for a more substantial soup.

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Nutrition

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Serving Size: 1 Serving (8049g)
Recipe Makes: 1 Servings

Calories: 16628
Calories from Fat: 10461 (63%)

Amt Per Serving		% DV

	Total Fat 1162.3g	1550 %
	Saturated Fat 350.6g	1753 %
	Monounsaturated Fat 473g
	Polyunsanturated Fat 240.3g
Cholesterol 5657.5mg		1741 %
Sodium 5757.8mg		199 %
Potassium 15094mg		397 %
Total Carbohydrate 77.8g		23 %
	Dietary Fiber 12.1g	48 %
	Sugars, other 65.8g
Protein 1378.5g		1969 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16628

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