Busters Recipes

Seafood Mulligatawny Soup
Serves 4.

1 cup onions, diced small
1 cup celery, diced small
1/4 cup green pepper, diced small
3 tablespoons fat
1/2 cup flour
1 cup eggplant, diced small
1/4 cup apples, peeled and diced small
2 teaspoon curry powder
4 cups seafood,(scallops, shrimp, crabmeat, etc.), diced small
4 cups fish stock
1/4 cup rice, cooked
4 claws

Saute onions, celery and green peppers for 15 minutes. Add flour and curry
powder and mix well.
Cook over low heat for 5 minutes. Do not brown. Let cool.
Add hot fish stock, stirring until smooth. Bring to a boil.
Add eggplant and apples. Simmer until vegetables are tender.
Add rice, seafood and cream. Simmer for a few minutes.
Serve in soup plate and garnish with claw.

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