Chicken Mulligatawny Soup
From: Ruth, New York, USA
Comments: Serve this East Indian soup, also known as 'pepper water', with crusty bread or pappadoms [savory crisp, brittle Indian pancakes sometimes spicy, made of dhal, deep-fried and drained of fat just before eating].
Serve this soup into warm soup bowls.
Servings: 4
IngredientsPreparation
  • 4 ounces [113 g] lean bacon
  • 1 large onion, peeled
  • 1 stalk celery
  • 1 large carrot, peeled
  • 1/4 cup [60 g] butter
  • 1/4 cup [35 g] all-purpose flour
  • 2 tablespoons [30 mL] curry powder, or to taste
  • 3 cups [750 mL] water
  • 2 apples
  • 2 teaspoons [10 mL] lemon juice
  • 1/4 cup [60 mL] drained boiled rice
  • 2 teaspoons [10 mL] cooked chicken dices
  • 1 teaspoon [5 mL] salt, or to taste
  • Freshly ground pepper, to taste
  • Cream [optional]
  • Finely chop bacon, onion and celery stalk.
  • Finely dice carrot.
  • Melt butter into a large saucepan.
  • Fry together chopped bacon, onion and celery and carrot dices for 7 to 8 minutes, until bacon is just getting crispy and vegetables turn golden.
  • Stir in flour and curry powder; cook, stirring, for 2 minutes.
  • Pour in water; bring to a boil, stirring until slightly thickened.
  • Lower heat, cover and simmer very slowly for 30 minutes, stirring occasionally.
  • Skim off excess fat.
  • Peel and dice apples.
  • Add apple dices to soup, along with lemon juice, drained rice and cooked chicken dices; salt and pepper.
  • Simmer, covered, for 15 minutes more.
  • If desired, stir in just a little cream.
  • Serve immediately.