Prep Time: 30-40 minutes
Cook time: 45-60 minutes
Serves: 8 cups
Description[]
This soup from India found its way into American cookery long before the Civil War. Here is our slightly adapted version.
Ingredients[]
- 6 tablespoons butter
- 1 large onion
- 1 carrot, peeled and diced
- 2 stalks celery with leaves, diced
- 1 green pepper, seeded and diced
- 1 apple, peeled and diced
- 1½ cups raw chicken or beef (about 1 pound)
- ½ cup flour
- 1 tablespoon curry powder
- ½ tsp nutmeg
- 6 cups chicken or beef broth
- 2 cloves, crushed
- 1 cup tomatoes, peeled and chopped
- salt to taste
- ⅛ tsp cayenne pepper
- 3 – 4 cups cooked rice
- 1 cup toasted, slivered almonds for garnish
Directions[]
- Melt 4 tbsp butter in large soup pot
- Add onion, carrot, celery, green pepper, apple and chicken (or beef) and simmer, stirring frequently, for about 15 minutes
- Add remaining 2 tbsp butter
- Mix flour with the curry and nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring occasionally
- Stir in the broth, cloves, tomatoes, salt, and cayenne pepper
- Partially cover and simmer for 30 – 40 minutes
- Taste and adjust seasonings
- To serve, place a mound of rice in each bowl, ladle the soup into the bowl, and garnish with the toasted almonds