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
Make it step by step
- 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
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.