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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering. Ingredients:
1 medium tart apple, peeled and diced |
1/4 cup each chopped carrot, celery and onion |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon curry powder |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground mace |
6 cups chicken or turkey broth |
1 cup cubed cooked chicken or turkey |
1 medium tomato, peeled, seeded and chopped |
1/2 cup chopped green pepper |
2 whole cloves |
1 tablespoon minced fresh parsley |
1 cup cooked rice |
Directions:
1. In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
2. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves. Yield: 8 servings (about 2 quarts).
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