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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8049g)|
|Recipe Makes: 1 Servings|
|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 %|
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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.
Calories per serving: 16628
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