Mulligatawny Soup

[JayBassin]

Mulligatawny Soup

Serves 10 as Soup.

Mulligatawny soup is a favorite, dating to the Ninteenth Century. It can be made more or less spicy, to taste, by the quantity and type of curry powder ("Madras" curry powder is hot, mild powders are commonly available as well). While not authentically Indian (I think it was invented by an Englishman to reflect Indian flavors), it is common in Indian restaurants. Make a lot--it freezes well.

• 1 carrot, chopped
  
• 1 celery stalk, chopped
  
• 2 bay leaves
  
• 1 unpeeled onion (trim off any roots) cut in half, stuck with 5 whole cloves
  
• 2 cloves garlic
  
• 6 sprigs parsley
  
• 1 whole chicken (about 3 to 4 pounds, rinsed)
  
• 1/4 c canola or peanut oil (not olive oil)
  
• 1 c chopped onion
  
• 1 c chopped green bell pepper
  
• 1 c chopped carrot
  
• 1 c chopped celery
  
• 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping.
  
• 2 large peeled and cored apples (Golden Delicious are best), chopped
  
• 4 T curry powder, or to taste
  
• 4 T flour
  
• 1 28 oz. can whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice. It's best to chop coarsely or break up the tomatoes before adding.
  
• 1/2 c fresh lemon juice (juice of 2 whole lemons)
  
• Reserved defatted chicken broth or chicken stock (2½-3 quarts)
  
• 1 T sugar
  
• 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps)
  
• 1/2 c chopped parsley
  
• 1/2 c chopped cilantro (optional)
  
• 1-1/2 tsp salt (to taste)
  
• 3/4 tsp freshly ground black pepper (to taste)
  

I. In a large stockpot, bring to a boil in 3 qts water: the chopped carrot, celery, bay leaves, onion and cloves, whole garlic, sprigs parsley. Simmer for about 20 minutes. Add the whole chicken and add enough water to cover (about 3½ quarts total, depending on size of pot). [Note: I put a few pieces of silverware into the cavity to keep the chicken submerged.]

Keep water just barely at a simmer. After 30 minutes, turn off fire and let chicken cool in liquid. When cool, take meat off the bone and coarsely dice. Strain the broth, pressing with back of spoon to squeeze out all the juices from the vegetables (discard the vegetables). Skim off the fat from the stock when it's cooled. You may do this up to two days before service.

II. Braise in canola or peanut oil (not olive oil):

1 C chopped onion

1 C chopped green bell pepper

1 C chopped carrot

1 C chopped celery

3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping.

2 large peeled and cored apples (Golden Delicious are best), chopped

Add 4-5 Tbs curry powder, or to taste (prepared curry powder comes in mild or hot—your preference). Stir in, and cook for a few minutes, until vegetables are tender/crisp.

Add 4-5 Tbs flour. Stir in, and cook for a few minutes more (the flour should disappear into the roux).

III. Add

Whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice [it's best to chop coarsely or break up the tomatoes before adding]; lemon juice; reserved defatted chicken broth or chicken stock; sugar; 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps); chopped parsley and cilantro.

Stir well. Bring to a simmer, then add salt freshly ground black pepper to taste. Add reserved diced chicken and heat through. Remove whole cloves before serving. Sprinkle with additional finely chopped cilantro or parsley.

Serve with Indian naan or pita bread or garlic bread.

Freezes well.

Keywords: Soup, Easy, Indian

( RG1335 )