Mulligatawny Soup

Ingredients

45 gr butter
16 ml corn oil
1 onion
2 slices stalks celery
3 carrots
10 gr curry powder
16 gr all purpose flour
1,200 ml chicken stock
16 gr long rice
2 tomatoes
130 gr chicken
1 cooking apple

Instructions

-cored, diced Salt to taste Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.