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Features for "Mulligatawny Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Mulligatawny Soup" (Click here for measurement conversion) 4 cup Chicken broth (canned or home-made)
2 cup chopped cooked Chicken
16 oz Can Tomatoes, cut up, undrained
1 Cooking Apple, peeled and chopped (1 cup)
1/4 cup finely chopped Onion
1/4 cup chopped Carrot
1/4 cup chopped Celery
1/4 cup chopped green Pepper
1 Tablespoon Snipped Parsley
2 teaspoon Lemon juice
1 teaspoon Sugar
1/2 - 1 teaspoon Curry powder
1/8 teaspoon Ground Cloves
3/4 teaspoon Salt
1 dash Pepper
Method for "Mulligatawny Soup"
In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes, stirring occasionally.
CHICKEN STOCK:- Bony chicken pieces (backs, necks and wings) from 2 chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups cold water In a large stockpot or Dutch oven place chicken pieces, celery, carrot, onion, salt, pepper and cloves. Add the water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken. Strain stock. Discard vegetables. Clarify stock, if desired. If using the stock while hot, skim fat.
Comments
Serves: 6
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