Mulligatawny Soup
Cuisine: British
Author: St. Louis Post-Dispatch
Mulligatawny, though Indian in flavor is actually British, and a result of the British Raj.
  • 1/4 Cup butter (1/2 stick)
  • 2 medium onions; chopped
  • 1 green bell pepper; chopped
  • 1 red bell pepper; chopped
  • 2 Cups peeled, chopped apples (such as Granny Smith)
  • 2 Cups chopped celery
  • 1/4 Cup all-purpose flour
  • 8 Cups defatted chicken stock
  • 1 Tablespoon curry powder
  • 1/2 teaspoon ground cardamom
  • 3 Tablespoons tomato paste
  • 1/4 Cup honey
  • 2 Cups chopped cooked chicken breast
  • salt
  • ground black pepper
  • plain yogurt; for garnish
  • chutney or fresh cilantro; for garnish
  1. In a large stockpot, heat butter over medium heat. Add onions, bell peppers, apples and celery; saute for 10 minutes. Sprinkle in flour; cook, stirring, 3 to 4 minutes.
  2. Add chicken stock, stirring to combine. Stir in curry powder, cardamom, tomato paste and honey. Simmer 30 to 40 minutes, partially covered.
  3. Add chicken; cook just a minute or two longer, or until the chicken is heated through. Do not overcook. Season with salt and pepper to taste.
  4. Ladle into bowls; garnish with plain yogurt and chutney or cilantro.
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