Mulligatawny Soup Recipe
Mulligatawny Soup is a marvelous item to prepare for family meals. Stock up on more and more Chicken as you will want to make this Mulligatawny Soup time and again. It is the perfect choice for Side Dish. Was it you or the fragrance of Mulligatawny Soup that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1 tablespoon unsalted margarine
1 medium size yellow onion, chopped
1 medium size carrot, peeled and sliced
1 medium size tart apple, peeled, cored, and chopped
1 medium size stalk celery, sliced
1 small sweet green pepper, cored, seeded, and chopped
2 tablespoons flour
1 tablespoon curry powder
4 cups low sodium chicken broth
1 can low sodium tomatoes, drained and chopped
3 whole cloves
1/4 teaspoon each ground mace and nutmeg
1/8 teaspoon black pepper
1 cup cubed cooked light chicken meat
1/2 cup cooked rice
1/4 cup plain low fat yogurt
4 teaspoons
Directions
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, carrot, apple, celery, and green pepper and cook, uncovered, for 5 minutes or until the onion is soft.
Blend in the flour and curry powder and cook, stirring, 1 minute longer.
Add the chicken broth, tomatoes, cloves, mace, nutmeg, and black pepper.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Remove and discard the cloves; cool the soup for 10 minutes.
In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each.
Return to the saucepan, add the chicken and rice, and cook, stirring, over moderate heat for 3 to 5 minutes or until the soup is heated through.
Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley.
Add the onion, carrot, apple, celery, and green pepper and cook, uncovered, for 5 minutes or until the onion is soft.
Blend in the flour and curry powder and cook, stirring, 1 minute longer.
Add the chicken broth, tomatoes, cloves, mace, nutmeg, and black pepper.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Remove and discard the cloves; cool the soup for 10 minutes.
In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each.
Return to the saucepan, add the chicken and rice, and cook, stirring, over moderate heat for 3 to 5 minutes or until the soup is heated through.
Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley.
