Poultry, Soups and Stews

Chicken Mulligatawney Soup

  • 2 quarts Chicken stock
  • 1 1/2 cups Tomatoes, diced fresh or canned
  • 1/2 cup Rice
  • 1 Whole clove
  • 1/4 pound Celery, diced
  • 1/4 pound Granny Smith apples, diced
  • 1/4 pound Yellow onions, diced
  • 1/4 pound Green pepper, diced
  • 2 ounces Butter
  • 1/4 cup All purpose Flour
  • 2 teaspoons Curry paste or powder (or to taste)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon White pepper
  • 1 teaspoon Lemon zest, minced
  • 1 cup Milk
  • 1 cup Heavy cream
  • 3/4 cup Cooked chicken, diced

    • MULLIGATAWNEY SOUP was originally an Indian curry soup, adapted by the British during colonial times.

    1. Bring Chicken stock to a boil....

    2. Add tomatoes, rice and clove to the stock and simmer 10 minutes.

    3. Add celery, apple, onion and peppers to stock, simmer for 30 minutes.

    3. Make a roux with butter and flour, cook 10 minutes.

    5. Add curry paste or powder, salt, white pepper, lemon zest, milk and heavy cream to Roux.. Whip until smooth, then add to soup.

    Add Chicken tosoup and simmer 10 to 15 minutes.

    Makes12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!