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Image of Mulligatawny Soup

Mulligatawny Soup

Servings:

Author:

🧂 Ingredients

One half-pound of cooked chicken

finely diced or shredded
Medium onion

finely chopped
2 cloves garlic

minced
3 teaspoons curry powder
2 tablespoons olive oil
Half of a tart apple

about ¼ cup’s worth, peeled & finely chopped
¼ cup carrot

very finely chopped
¼ cup celery

very finely chopped
2 Serrano chili peppers

finely chopped
3 tablespoons flour
4 cups chicken broth
16- oz. can of tomatoes
1 tablespoon parsley

chopped
2 teaspoons lemon juice
1 teaspoon sugar
2 whole cloves
salt & ground

black pepper, to taste

Instructions

1 In a large saucepan, heat the oil until bubbling.
2 Saute the onion, garlic and curry powder in the heated oil, and season with salt
& pepper to taste. Continue cooking until the onion turns a little translucent.
3 Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any
more salt and pepper.
4 Cook on medium-low heat for about 5 minutes, stirring consistently, until the
vegetables soften.
5 Sprinkle the flour over the freshly-cooked mixture, and stir well until the
flour is worked in and no white is shown.
6 Stir in the broth, a few ounces at a time, then add tomatoes and all tomato
liquid (do not discard).
7 Add parsley, lemon juice, cloves, sugar, and bring to a boil.
8 Once it reaches a boil, bring down to simmer and add the chicken.
9 Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours.
The lower the temperature will require a longer cooking time.
10 Serve with warm naan bread.

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