Mulligatawny Soup

This rich curry soup has a beautiful tawny color, however the name Mulligatawny actually comes from the Tamil words for "pepper-water". It was first made by Indian cooks working in the homes and clubs of the East India Company officials in the 18th century CE.

It's a favorite of @Mr. Breeze's mom. Don't be daunted by the number of ingredients, it's only veggies and spices.

 

Ingredients

• 4 TBS Butter or Ghee
• 1 sm Onion, diced
• 1 Carrot, diced
• 1 Stalk Celery w/leaves, diced
• 1 Green Bell Pepper, diced
• 1 Apple, peeled, cored and diced
• 1 cp raw Chicken, diced
• 1/3 cp flour
• 1 to 2 tsp Madras Curry Powder or to taste
• 1/4 tsp Ground Nutmeg
• 5 cps Chicken Stock or Broth
• 2 Cloves, crushed
• 2 sprigs of Parsley, chopped
• 1 cp canned or chopped tomatoes
• 2 cps hot cooked Rice
• Salt & Pepper

 

Instructions

1. Melt butter in a soup pot.
2. Add onion, carrot, celery, green pepper,apple and chicken, and cook slowly, stirring frequently, for about 15 minutes.
3. Mix the flour, curry and nutmeg, add stir it into the pot. Cook over low heat for about 5 minutes, stirring from time to time.
4. Stir in the chicken stock, then add the cloves, parsley and tomatoes. Partially cover and simmer for about 1 hour.
5. Add salt and pepper to taste.
6. Spoon some rice into each bowl as you serve the soup and top with a sprig of parsley.

 

Notes

• Good with mutton/lamb instead of chicken
• Basmati rice is nice
• More curry!
• Some recipes have you blend the soup smooth.