Mullagawtawny Soup
A quick and fragrant Mulligatawny from Joy of Cooking — curry and vegetables sautéed in butter, simmered in broth with apple, rice, and chicken, finished with cream.
IndianChickenIntermediate30 minBy Northstar
Ingredients
Servings
6
- 0.5 cup diced onion
- 1 whole carrot, diced
- 2 ribs celery, diced
- 0.3 cup butter
- 1 0.5 tbsp flour
- 2 tsp curry powder
- 4 cup chicken or lamb broth
- 1 whole bay leaf
- 0.3 cup diced tart apples
- 0.5 cup boiled rice
- 0.5 cup diced cooked chicken or lamb
- 1 tsp salt
- 0.3 tsp pepper
- 1/8 tsp thyme
- 0.5 tsp grated lemon rind
- 0.5 cup hot cream or coconut milk
Instructions
- 1
Sauté onion, carrot, and celery lightly in butter. Do not brown.
- 2
Stir in flour and curry powder; cook about 3 minutes.
- 3
Pour in broth, add bay leaf, and simmer 15 minutes.
- 4
Add apple, rice, chicken or lamb, salt, pepper, thyme, and lemon rind. Simmer 15 minutes longer.
- 5
Immediately before serving, stir in hot cream or coconut milk.
Tags
soupchickencurryappleIndianmulligatawny