Spicy, rich and delicious, Mulligatawny Soup has its roots in the British Raj and remains a favorite in both Britain and India. Originally, Mulligatawny was a sauce, not a soup, served over rice.
- 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
- ground black pepper
- plain yogurt; for garnish
- chutney or fresh cilantro; for garnish
- 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.
- Add chicken stock, stirring to combine. Stir in curry powder, cardamom, tomato paste and honey. Simmer 30 to 40 minutes, partially covered.
- 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.
- Ladle into bowls; garnish with plain yogurt and chutney or cilantro.
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