Mulligatawny Soup
From tilgidh 15 years ago
- 90 minutes to make
- Serves 4
This soup from India found it's way into America cookery long before the Civil War. A recipe for it appeared in the original Fannie Farmer Cook Book of 1896
Ingredients
- 4 Tbps butter shopping list
- 1 small onion, diced shopping list
- 1 carrot, diced shopping list
- 1 stalk cellery with leaves, diced shopping list
- 1 green pepper, diced shopping list
- 1 apple, pealed and diced shopping list
- 1 cup diced raw chicken (about 1 lbs) shopping list
- 1/3 cup flour shopping list
- 1-2 tsp curry powder shopping list
- 1/4 tsp nutmeg shopping list
- 5 cups chicken stock or canned chicken broth shopping list
- 2 cloves, crushed shopping list
- 2 springs parsley, chopped shopping list
- 1 cup chopped or canned tomatoes shopping list
- 2 cups hot cooked rice shopping list
- salt shopping list
- fresh ground pepper shopping list
How to make it
- Melt the butter in a large soup pot.
- Add the onion, carrot, celery, green pepper, apple, and chicken and cook slowly, stirring frequently, for about 15 minutes.
- Mix the flour with 1 tsp curry powder and nutmeg, add it to the pot and cook over a low heat for about 5 minutes stirring from time to time.
- Stir in the the stock, then add the cloves, parsley, and tomatoes.
- Partially cover and simmer for about 1 hour. Add salt and pepper to taste and more curry powder if you wish.
- Spoon rice into bottom of bowl, then add soup right before serving. This prevents rice from becoming over cooked and mushy.
The Rating
Reviewed by 4 people-
Fantastic post...:)
wynnebaer
in Dunnellon loved it
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Thank you for sharing it with us - this sounds delicious!
elgab89
in Toronto loved it
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I adore Mulligatawny Soup and I'll be trying your recipe soon. Thanks so much! :) Vickie
lunasea
in Orlando loved it
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