My daughter picked this recipe because she thought the name was funny.
So, we weren’t really sure what to expect. I have never even heard of this soup before.
I was a little unsure whether to use cooked or uncooked chicken. I ended up using cooked chicken. Honestly, I just adjusted how long I cooked it at the beginning. I think if you used uncooked chicken, once you browned it, the chicken would cook during the rest of the process.
The apples were an interesting touch. They add a little sweetness and a little tartness to the soup.
I think the curry powder and mace really add a lot of flavor. And the tomatoes give the soup a small amount of acid.
It really was delicious. It had a great flavor - not quite Indian even with the curry, but it wasn’t really spicy because of it either.
I would eat it again for sure.
MULLIGATAWNY SOUP
1 Cup Diced Chicken
1/2 Cup Butter, Melted
1/4 Cup Chopped Onion
1/4 Cup Chopped Celery
1/4 Cup Diced Carrots
2 Sour Apples, Pared and Sliced
4 Tablespoons Flour
1 Teaspoon Curry Powder
6 Cups Veal Stock
1 Teaspoon Minced Parsley
2 Cloves
1/2 Bell Pepper, Chopped Fine
1/8 Teaspoon Pepper
1 Teaspoon Salt
1/8 Teaspoon Mace
1 Teaspoon Sugar
1 Cup Tomato Pulp
Brown chicken in butter. Add vegetables and apples and cook until browned. Stir in flour and curry powder; when blended add stock slowly, stirring until well mixed. Season to taste. Add tomato pulp and cook slowly until chicken is tender. Remove chicken, strain forcing vegetables through a sieve. Return chicken. Heat through. Serve over rice.
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