Best Mulligatawny Soup
This traditional recipe for Mulligatawny soup originates from the 1930s. It creates a rich, spiced soup using a white stock base with ingredients including bell pepper, tomatoes, chicken, apple and rice. The method involves browning the main ingredients before a long simmer with curry powder, mace and cloves. The finished soup is a comforting and flavourful dish, perfect for serving six people.
Ingredients
- 0.25 cup butter
- 0.25 cup sliced onion
- 0.25 cup sliced carrots
- 0.25 cup chopped celery
- 0.25 cup chopped green bell pepper
- 1 apple - peeled, cored and sliced
- 1 cup chopped chicken breast meat
- 0.25 cup all-purpose flour
- 1 teaspoon curry powder
- 0.25 teaspoon chopped fresh mace
- 4 whole cloves
- 1 tablespoon chopped fresh parsley
- 1 cup stewed tomatoes
- salt and pepper to taste
- 1 cup cooked white rice
- 5 cups beef stock
Method
- Melt the butter in a large saucepan. Cook the onion, carrot, celery, pepper, apple and chicken until they take on colour.
- Mix in the flour, curry powder, mace, cloves, parsley and tomatoes. Put the lid on and let it simmer gently for 1 ½ hours.
- Remove the chicken and set it aside. Strain the vegetables from the broth, then put the chicken back into the pot.
- Purée the strained vegetables using a food mill and stir them back into the soup. Add salt and pepper as required.
- Stir in the cooked white rice and the boiling beef stock. The soup is now ready to serve.
Nutrition (per serving)
Calories231 kcal
Fat9 g
Sugars7 g
Protein14 g
Sodium257 mg
Recipe details
CategorySoup
Cuisineindian
AuthorAndrew Chinn
