Recipe: Mulligatawny Soup
Summary: Mulligatawny is a curry-flavored soup of Anglo-Indian origin. The Anglo-Indians called it “pepper water”.
Ingredients
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 4 cups chicken broth
- 1/2 – 1 Granny Smith apple, cored and chopped
- 1/4 cup white rice
- 1 -2 skinless, boneless chicken breast half – cut into cubes ( meat of your choice)
- salt to taste
- ground black pepper to taste
- ¼-1/2 teaspoon dried thyme
- 1/2 cup heavy cream, heated
Instructions
- 1.Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
- 2.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 30 minutes, or until rice is done.
- 3.When serving, add hot cream.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
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