6 tbsp. butter
1 onion, diced
1 carrot, peeled and diced
2 stalks celery with leaves, diced
1 green pepper, seeded, diced
1 apple, peeled and diced
1 1/2 c. diced raw chicken or beef
1/3 c. flour
1 tbsp. curry
1/2 tsp. ground nutmeg
6 c. chicken broth
2 whole cloves, crushed
1 c. tomatoes, peeled, chopped
1/8 tsp. cayenne pepper
Salt
1 c. slivered, toasted almonds
4 bananas, ice-cold, sliced

Melt 4 tablespoons butter in soup pot. Add onion, carrot, celery, ground pepper and apple. Add chicken. Cook slowly about 15 minutes, stir frequently. Add remaining 2 tablespoons butter. Mix flour, curry powder and nutmeg. Add to vegetable mixture. Cook over low heat about 5 minutes, stirring occasionally. Stir in chicken broth, cloves, tomatoes and cayenne. Season to taste with salt, stir to blend, partially cover and simmer 30-40 minutes. Adjust seasoning.

Serve in bowl. Garnish with almonds on top. Serve rice and ice-cold bananas on side.

Makes about 8 cups.

Serve with pilot crackers or crisp dark bread.