By Ginger Isham
Sometimes I double a soup recipe so I can put some in the freezer for later. I save any kind of left over potato, veggies, canned tomatoes, rice, pasta and meats for soups. By adding onion, garlic, celery and spices, along with chicken or beef broth, you can be creative with soups. The following soup is one I have not made for a long time.
(the name means “pepper water”)
1 tablespoon butter
1 medium onion, chopped
1 medium carrot, sliced
1 medium tart apple, peeled and chopped
1 medium stalk of celery, sliced
1 small green pepper, chopped
2 tablespoons flour
1 tablespoon curry powder (or less)
4 cups low-sodium chicken broth
1 can low-sodium tomatoes, drained and chopped (14 ounces)
3 whole cloves (or 1/4 teaspoon dried)
1/4 teaspoon each mace and nutmeg
pepper and salt
1 cup cooked chicken, cubed
1/2 cup cooked rice
1/4 cup plain lowfat yogurt
4 teaspoons chopped parsley (optional)
Melt butter in kettle and add onion, carrot, apple, celery and green pepper. Cook for 5 minutes.
Stir in flour and curry. Cook another minute. Add the broth, tomatoes, spices and mix. Cook covered on low heat to simmer for 30 minutes. Discard cloves and cool. Put in blender and blend until smooth. Return to kettle and add chicken and rice. Heat and stir for a few minutes.
Serve hot topped with a spoon of yogurt and sprinkle of parsley.
Food Tip: sprinkle a little salt on the bottom of the pan to keep oil from spattering when cooking meat.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.