Mulligatawny Soup Recipe
Mulligatwany soup is a soup of Anglo-Indian origin. Seasoned to taste, the mulligatwany soup is spiced with curry powder, mace and cloves. Cooked with vegetables, it also has chicken pieces along with apples in it too.
Ingredients
A 3 pound chicken, cut in pieces
2 teaspoons curry powder
2 quarts chicken broth
1/4 cup butter
2 whole cloves
1/2 cup chopped carrots
Pinch mace
1/2 cup chopped greenpepper
Few sprigs parsley, chopped
2 greening apples, cored and chopped
1 tablespoon sugar
1/4 teaspoon pepper
1 tablespoon flour
1 tablespoon salt
Directions
Saute chicken pieces in heated butter until well browned.
Stir in carrots, green pepper, and apples, and continue cooking, stirring frequently, until mixture is brown.
Sprinkle in flour and curry powder.
Add broth, a little at a time.
Season with all remaining ingredients.
Cook to a boil, then reduce heat, cover, and simmer gently until chicken is very tender.
Remove chicken from soup and cool until it can be handled comfortably.
Strain the soup, working vegetables through a sieve, then return to kettle, and heat.
Strip chicken from bones (discard bones and skin) and add to soup.
Stir in carrots, green pepper, and apples, and continue cooking, stirring frequently, until mixture is brown.
Sprinkle in flour and curry powder.
Add broth, a little at a time.
Season with all remaining ingredients.
Cook to a boil, then reduce heat, cover, and simmer gently until chicken is very tender.
Remove chicken from soup and cool until it can be handled comfortably.
Strain the soup, working vegetables through a sieve, then return to kettle, and heat.
Strip chicken from bones (discard bones and skin) and add to soup.
