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East Indian Mulligatawny Soup Recipe
|Chicken||3 Pound, cut up (1 Piece)|
|Black pepper||1⁄4 Teaspoon|
|Rendered chicken fat||4 Tablespoon|
|Diced turnip||1⁄3 Cup (5.33 tbs), peeled|
|Carrot||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄3 Cup (5.33 tbs)|
|Celery||1⁄3 Cup (5.33 tbs)|
|Peeled tart apple||1⁄3 Cup (5.33 tbs)|
|Rice flour||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Chicken stock||6 Cup (96 tbs)|
|Thyme sprig||1 Small|
|Black peppercorns||6 , lightly crushed|
|Minced bell pepper||1⁄4 Cup (4 tbs)|
|Ground mace||1⁄8 Teaspoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Lemon rice balls||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4165 Calories from Fat 2056
% Daily Value*
Total Fat 227 g349.1%
Saturated Fat 65.2 g326%
Trans Fat 0 g
Cholesterol 997.2 mg
Sodium 4029.8 mg167.9%
Total Carbohydrates 177 g59.1%
Dietary Fiber 15.1 g60.3%
Sugars 46.2 g
Protein 325 g650%
Vitamin A 264.9% Vitamin C 156%
Calcium 37.3% Iron 116.7%
*Based on a 2000 Calorie diet
Remove and set aside.
Add vegetables and apple to pan; stir and cook until golden.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes, gradually add stock, and cook and stir until smooth.
Add chicken, bouquet garni, bell pepper and seasonings.
Cover, bring to boil and simmer until chicken is tender.
Remove chicken and cut meat into small pieces.
Strain broth, forcing as much pulp through sieve as possible.
Heat, adjust seasonings and add tomato sauce and sugar.