East Indian Mulligatawny Soup
|Chicken||3 Pound, cut up (1 Piece)|
|Black pepper||1⁄4 Teaspoon|
|Rendered chicken fat||4 Tablespoon|
|Diced turnip||1⁄3 Cup (5.33 tbs), peeled|
|Carrot||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄3 Cup (5.33 tbs)|
|Celery||1⁄3 Cup (5.33 tbs)|
|Peeled tart apple||1⁄3 Cup (5.33 tbs)|
|Rice flour||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Chicken stock||6 Cup (96 tbs)|
|Thyme sprig||1 Small|
|Black peppercorns||6 , lightly crushed|
|Minced bell pepper||1⁄4 Cup (4 tbs)|
|Ground mace||1⁄8 Teaspoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Lemon rice balls||1 Cup (16 tbs)|
Sprinkle chicken with paprika, salt and pepper and saute a few pieces at a time in fat.
Remove and set aside.
Add vegetables and apple to pan; stir and cook until golden.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes, gradually add stock, and cook and stir until smooth.
Add chicken, bouquet garni, bell pepper and seasonings.
Cover, bring to boil and simmer until chicken is tender.
Remove chicken and cut meat into small pieces.
Strain broth, forcing as much pulp through sieve as possible.
Heat, adjust seasonings and add tomato sauce and sugar.