Mulligatawny Soup

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Prep Time: 30-40 minutes

Cook time: 45-60 minutes

Serves: 8 cups

Description

This soup from India found its way into American cookery long before the Civil War. Here is our slightly adapted version.

Ingredients

• 6 tablespoons butter
• 1 large onion
• 1 carrot, peeled and diced
• 2 stalks celery with leaves, diced
• 1 green pepper, seeded and diced
• 1 apple, peeled and diced
• 1½ cups raw chicken or beef (about 1 pound)
• ½ cup flour
• 1 tablespoon curry powder
• ½ tsp nutmeg
• 6 cups chicken or beef broth
• 2 cloves, crushed
• 1 cup tomatoes, peeled and chopped
• salt to taste
• ⅛ tsp cayenne pepper
• 3 – 4 cups cooked rice
• 1 cup toasted, slivered almonds for garnish

Directions

1. Melt 4 tbsp butter in large soup pot
2. Add onion, carrot, celery, green pepper, apple and chicken (or beef) and simmer, stirring frequently, for about 15 minutes
3. Add remaining 2 tbsp butter
4. Mix flour with the curry and nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring occasionally
5. Stir in the broth, cloves, tomatoes, salt, and cayenne pepper
6. Partially cover and simmer for 30 – 40 minutes
7. Taste and adjust seasonings
8. To serve, place a mound of rice in each bowl, ladle the soup into the bowl, and garnish with the toasted almonds