Mulligatawny Soup

Ingredients

• 1 T. olive oil
• 2 large carrots, finely chopped
• 2 ribs celery, thinly sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 T. flour
• 1-2 tsp. curry powder
• 1/4 tsp. nutmeg
• 3 C. (750 ml) chicken broth or bouillon
• 1 C. (250 ml) milk
• 1 lb. (500 g) boneless chicken cutlets (approximately 2 double) poached and cut into 1/2-inch pieces (see Poaching Chicken, p. 113)*
• 1 large tomato, seeded and diced
• 1 medium apple, cored, peeled and diced
• 1/4 C. uncooked rice (handful)
• 1/2 tsp. salt

Instructions

1. In a large pot, cook carrots, celery, onion and garlic in olive oil for 5 minutes, stirring frequently. Sprinkle with flour, curry powder and nutmeg; cook and stir 1-2 minutes.
2. Add broth, milk, chicken, tomatoes, apple, rice and salt. Heat to a boil, stirring constantly. Reduce heat and simmer, covered, for 15-20 minutes, until rice is tender.