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East Indian Mulligatawny Soup

Meal.Mates's picture
East Indian Mulligatawney is a curried soup prepared with lots of pepper on a meat base. Finely chopped carrots, diced turnip and peeled tart apple are most important. The Indianized yet western version of East Indian Mulligatawney can be served with rice balls.
Ingredients
  Chicken 3 Pound, cut up (1 Piece)
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  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)
  Bay leaf 1
  Parsley sprigs 3
  Thyme sprig 1 Small
  Black peppercorns 6 , lightly crushed
  Whole cloves 2
  Minced bell pepper 1⁄4 Cup (4 tbs)
  Ground mace 1⁄8 Teaspoon
  Tomato sauce 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Teaspoon
  Lemon rice balls 1 Cup (16 tbs)
Directions

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.
Set aside.
Strain broth, forcing as much pulp through sieve as possible.
Heat, adjust seasonings and add tomato sauce and sugar.

Recipe Summary

Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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