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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This soup from India found it's way into America cookery long before the Civil War. A recipe for it appeared in the original Fannie Farmer Cook Book of 1896 Ingredients:
4 tbps butter |
1 small onion, diced |
1 carrot, diced |
1 stalk cellery with leaves, diced |
1 green pepper, diced |
1 apple, pealed and diced |
1 cup diced raw chicken (about 1 lbs) |
1/3 cup flour |
1-2 tsp curry powder |
1/4 tsp nutmeg |
5 cups chicken stock or canned chicken broth |
2 cloves, crushed |
2 springs parsley, chopped |
1 cup chopped or canned tomatoes |
2 cups hot cooked rice |
salt |
fresh ground pepper |
Directions:
1. Melt the butter in a large soup pot.
2. Add the onion, carrot, celery, green pepper, apple, and chicken and cook slowly, stirring frequently, for about 15 minutes.
3. Mix the flour with 1 tsp curry powder and nutmeg, add it to the pot and cook over a low heat for about 5 minutes stirring from time to time.
4. Stir in the the stock, then add the cloves, parsley, and tomatoes.
5. Partially cover and simmer for about 1 hour. Add salt and pepper to taste and more curry powder if you wish.
6. Spoon rice into bottom of bowl, then add soup right before serving. This prevents rice from becoming over cooked and mushy.
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