Mulligatawny Soup

This is a curried soup that came out of the British Colonial times in India. It’s also wonderful made with broth made from a turkey carcass, or, for that matter, from the remains of a leg of lamb.

YIELD: 6 servings

INGREDIENTS:

• 2 quarts chicken broth
• 2 cups or more diced cooked chicken or diced boneless, skinless chicken breast
• 3 tablespoons butter
• 1 clove garlic, crushed
• 1 medium onion, chopped
• 1 small carrot, shredded
• 2 ribs celery, diced
• 2 teaspoons to 1 1/2 heaping tablespoons curry powder
• 1 bay leaf
• 1/2 tart apple, chopped fine
• 1 to 2 teaspoons salt or Vege-Sal
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• Rind of 1 fresh lemon, grated, or 1/2 to 1 teaspoon dried
• 1 cup heavy cream

INSTRUCTIONS:

1.  Put the broth and diced chicken in a large stockpot, and set the stockpot over low heat.
2.  Melt the butter in a heavy skillet, and add the onion, garlic, carrot, celery, and curry powder. Saute until the vegetables are limp, and add them to the stockpot.
3.  Add the bay leaf, apple, salt, pepper, thyme, and lemon to the pot, and simmer for 1/2 hour. Just before serving, stir in the cream.

PER SERVING:

•  8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 18 grams of protein.