Yield: 1 servings
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This Indian soup, the name which means "pepper water", originated as a simple broth seasoned with a sharp curry mixture. However, the English living in India preferred a more hearty soup, so they added mutton and vegetables to the well seasoned broth.
Since mutton is not always appreciated by everyone, a version substituting chicken for mutton was developed. The chicken adaptation had found favor on the European continent and even Austrailia. Today Mulligatawny sometimes appear on menus as thin clear soup and sometimes as a very thick stewlike dish flavored with curry and made with meat, or more often chicken. A variety of other ingredients such as rice, apple, egg and lemon juice are usually added.
1 ea Stewing or Frying Chicken; cut into pieces 1-1½ ts Salt
1 ea Onion
X Soup Greens (see note below)
1 ea Bay Leaf
5 sl Lean Smoked Bacon (75 g or 2 ½ oz) 3 tb Butter
4 ea Tomatoes; peeled and chopped 5 tb Flour
2-3 ts Curry Powder
X Cayenne Pepper
½ c Cream (⅛ liter or ¼ pint) DIRECTIONS:
Place chicken, salt, onion soup greens and bay leaf in a saucepot or kettle; add water to cover. Cook over medium heat until chicken is tender. Rmove meat from bones and cut into strips. Strain the broth.
Dice bacon and saute about 3 minutes in hot butter in a saucepan.
Add chopped tomato and cook 2 minutes longer. Blend in flour and mix well. Stir in the chicken broth and cook 15 minutes, stirring occasionally. Season with curry powder and cayenne pepper. Add cream and serve with toasted bread cubes or fluffy rice.
Makes about 6 servings.
For soup greens, use all or choice of the following vegetables (carrot, celery, leek, onion, parsnip, turnip) and herbs (parsley, tarragon, thyme).
SOURCE: The World's 100 Best Recipes by Roland Goock Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 11-12-95