CHICKEN MULLIGATAWNEY SOUP
Mulligatawney soup was originally an Indian curry soup, adapted by the British during colonial times. (See also an original 1818 Recipe - MULAGA-TAWNY SOUP)
Servings: 12
1/2 Gallon Chicken Stock 1 1/2 Cups Diced Tomatoes -- canned 1/2 Cup Rice 1 Whole Clove
1/4 Pound Celery -- diced 1/4 Pound Granny Smith Apple -- diced 1/4 Pound Yellow Onion -- diced 1/4 Pound Green Peppers -- diced
2 Ounces Butter 1/4 Cup Flour, All-purpose
2 Teaspoons Patik's Curry Paste (or more to taste) 1/2 Tablespoon Salt 1/4 Teaspoon White Pepper 1 Teaspoon Lemon Zest -- grated 1 Cup Milk 1 Cup Heavy Cream
3/4 Pound Cooked Chicken -- diced
Bring Chicken Stock to a Boil.....
Add tomatoes, rice and clove to Stock.....Simmer 10 minutes.
Add celery, apple, onion and peppers to Stock, simmer for 30 minutes.
Make a Roux with Butter & Flour, cook 10 minutes.
Add curry paste,salt, white pepper, zest, milk and heavy cream to Roux...Whip smooth, then add to soup.
Add Chicken to soup and simmer 10-15 minutes.
|