MULIGATAWNY SOUP

Indian mulligatawny soup 

Makes 9 cups, 4 or 5 main-dish servings 

1 teaspoon oil 

2 tablespoons butter 

3/4 cup chopped onion 

3/4 cup chopped carrot 

3/4 cup chopped celery 

2/3 cup chopped green pepper 

1/2 cup chopped turnip 

3/4 cup chopped apple 

2 teaspoons salt 

1/2 teaspoon crushed red pepper 

1 1/2 teaspoons curry powder 

6 cups chicken stock (preferably homemade) 

1 tablespoon cornstarch 

1/4 cup cold water 

1/4 cup tomato paste 

2 cups diced cooked chicken 

1 1/2 cups pureed garbanzo beans (from one 15-ounce can garbanzo beans, drained; see note) 

Chopped parsley 

Heat oil and butter in saucepan. Add chopped vegetables and apples, salt, red pepper and curry powder. Cook, stirring frequently, until onions are almost tender. 

Meanwhile, heat stock to boiling. Make a smooth paste of cornstarch and water. Add to stock, stirring constantly, until stock returns to boil. Add sauteed vegetables and remaining ingredients, except parsley. Heat to serving temperature. Serve garnished with chopped parsley.