Mulligatawny Soup

By Master Chef on March 13th, 2019 · In Dinner, Herbs and Spices, Meals, Meats, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

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.

Mulligatawny Soup

Mulligatawny, though Indian in flavor is actually British, and a result of the British Raj.

Author: St. Louis Post-Dispatch

Recipe type: Soups and Stews

Cuisine: British

Serves: 10

Ingredients

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

Instructions

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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