Mulligatawny Soup

Mulligatawny Soup originated in India years and years ago. I believe this one is updated somewhat from the original.

6 Tbsp. butter

1 onion, diced

1 carrot, peeled and diced

2 stalks with leaves, diced

1 green pepper, seeded and diced

1 apple, peeled and diced

1 1/2 cups raw chicken or beef, about 1 lb. optional

1/3 cup flour

1 Tbsp. curry powder

1/2 tsp. nutmeg

6 cups chicken or beef stock-homemade recipe here

2 cloves, crushed

1 cup tomatoes, peeled and chopped

salt to taste

1/8 tsp. cayenne pepper or 1/4 tsp. black pepper

3-4 cups hot cooked white rice

1 cup sliced almonds, toasted, for garnish

Melt 4 Tbsp. of butter in a large stock pot.

Add onion, carrot, celery, green pepper, apple and optional chicken or beef, and let simmer, stirring frequently, for about 15 minutes.

Add the remaining 2 Tbsp. of butter to the pot. Mix the flour with curry and nutmeg, add to pot, cook over low heat for 5 minutes stirring occasionally.

Stir in stock, cloves, tomatoes, salt and cayenne or black pepper.

Partially cover and simmer for 30-40 minutes. Taste and adjust seasonings if necessary.

Place a mound of rice in each warmed soup bowl, ladle soup into the bowl and garnish with the toasted almonds.

Yield: 8 cups

 

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