Saturday, October 4, 2014

Mulligatawny soup recipe

Mulligatawny soup ingredient

  • 1 ½ lbs (675 g) chicken pieces
  • 4 cups (1 L) chicken stock
  • 1 onion, peeled and sliced
  • 1 carrot, peeled and sliced
  • 1 stalk celery, sliced
  • 2 tbsp (30 mL) butter
  • 2 onions, peeled, cored and sliced
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tbsp (15 mL) curry powder
  • 1 bay leaf
  • ¼ tbsp (1 mL) allspice
  • 5 tbsp (75 mL) cream

Mulligatawny soup

how to make Mulligatawny soup


  1. Place chicken pieces in a heavy saucepan. Add stock, onion, carrot and celery. Cover. Simmer for 1 hour.
  2. Remove chicken pieces. Discard skin and bones. cut chicken meat into small pices.
  3. Strain stock. Chill for 4 hours then remove fat from surface.
  4. Melt butter in a saucepan. Saute onions and apples together for 3 minutes. Stir in flour and curry powder. Cook 1 minute.
  5. Add stock, bay leaf and allspice. Cover and simmer 15 minutes. Stir in chicken and cream. Continue cooking for 5 minutes until chicken is hot.