Chicken Tomato Mulligatawny Soup
From: Henriette, Laval, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 g] unsalted margarine
  • 1 onion, chopped
  • 1 carrot, peeled then sliced
  • 1 tart apple, peeled, cored and chopped
  • 1 medium celery stalk, sliced
  • 1 small sweet green pepper, membranes removed and seeded, chopped
  • 2 tablespoons [17.5 g] flour
  • 1 tablespoon [15 mL] curry powder
  • 4 cups [1 L] chicken broth
  • 1 [14-ounce / 398-mL] can tomatoes, drained and broken-up
  • 3 cloves
  • 1/4 teaspoon [1 mL] mace
  • 1/4 teaspoon [1 mL] nutmeg
  • 1/8 teaspoon [0.5 mL] black pepper
  • 1/2 cup [125 mL] drained boiled rice
  • 1 cup [250 mL] cooked chicken white meat dices
  • 4 tablespoons [60 mL] partly skimmed plain yogurt, to garnish
  • 4 teaspoons [20 mL] freshly chopped parsley, to garnish
  • Melt unsalted margarine over medium heat into a large casserole.
  • Add chopped onion, carrot slices, chopped apple, celery slices and chopped sweet green pepper; cook, stirring, for 5 minutes.
  • Blend in flour and curry powder; cook for 1 minute, stirring.
  • Pour in chicken broth; mix in drained broken-up tomatoes, cloves, mace, nutmeg and black pepper.
  • Higher heat, cover and bring to a boil.
  • Leave to simmer over low heat for 30 minutes.
  • Take away from heat, throw away cloves and leave to cool for 10 minutes.
  • Puree 1/3 of mixture into a food processor or a blender for 20 seconds; pour into a clean saucepan.
  • Repeat with remaining mixture.
  • Mix in drained boiled rice and cooked chicken white dices; reheat for 3 minutes, stirring.
  • Serve into individual bowls, each serving garnished with plain yogurt and freshly chopped parsley.