I know -- I haven't had a recipe or talked about cooking for a long time. But this may make up for it -- Mulligatawny, but the Weight Watcher's version. One cup is one serving. We doubled this and will freeze the rest.
Weight Watchers Mulligatawny
Ingredients
2 T Canola oil
1 onion, finely chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 green bell pepper, seeded and chopped
1 tart apple, peeled, cored, and chopped
1/4 cup all purpose flour
2 t curry power
1/8 t ground mace or nutmeg
1 whole clove
2 cups chicken broth
1 tomato, peeled, seeded and chopped
1 t lemon juice
1 1/2 cups diced cooked chicken breast
1/4 t salt
Directions
saucepan over medium heat, heat the oil. Saute the onion, carrot, celery, bell pepper, and apple until softened, about 5 minutes. Stir in the flour, curry, mace, and clove; cook, stirring 1 minute. Gradually stir in the stock. Add the tomato and lemon juice; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Put a stick blender in the soup and puree the chunks of carrot and apple that are left. Add the chicken and salt, heat to serving temperature.
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