An infusion of Indian and English cuisines, mulligatawny is a curry-flavored soup, with apple being one of the traditional ingredients used. This version includes chicken, onion, carrot, celery and aromatic spices, accompanied with rice and fresh lemon.
3 medium carrots, pared and sliced
2 stalks celery, sliced
3 cups diced, cooked chicken
6 cups chicken stock or broth
1 large onion, chopped
1/4 cup butter or margarine
1 apple, pared, cored and chopped
5 teaspoons curry powder
1 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon lemon juice
2 cups hot cooked rice for accompaniment
1/4 cup chopped fresh parsley for accompaniment
6 lemon wedges for accompaniment
- Cooked carrots and celery in 1 cup chicken stock for 20 minutes or until tender. Add chicken. Heat until hot. Cover and keep warm.
- In Dutch oven sauté onion in butter until soft. Add apple, curry powder and salt. Sauté for 5 minutes or until apple is soft. Add flour. Gradually ad remaining chicken stock, stirring constantly. Reduce heat and cover. Simmer 15 minutes.
- Add carrots, celery, chicken and their stock. Bring to a boil. Stir in lemon juice. Serve with rice, chopped parsley and lemon wedges.
Makes 6 servings.