It's a frosty, winter day here in the Northwest. A perfect day for one of my favorite soups.
Mulligatawny is a rich curried soup of Anglo/Indian origins. It is an anglicized version of the Tamil (a southern Indian Dravidian language) word for "pepper water" or "pepper broth." It became popular with the British stationed in India (employees of the East India Company) during colonial times, during the late 18th century and later. When they returned home, they brought the recipe back with them to England, and to other members of the Commonwealth, especially Australia.
Mulligatawny Soup
Ingredients
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon garam masala, ground
1 teaspoon coriander, ground
1 teaspoon curry powder
1 teaspoon sugar
1 teaspoon turmeric, ground
1/2 teaspoon cayenne pepper
Juice of 1 lemon
1/8 teaspoon cloves
4 cups chicken stock
4 cups water
1 bay leaf
4 Roma tomatoes, chopped
1 large apple, cubed
1 medium carrot, sliced
1 medium green pepper, chopped
1/2 roasted or rotisserie Chicken, or 2 1/2 cups cooked chicken
Method
Melt butter in Dutch Oven. Add chopped onion and cook until tender. Add garlic and continue cooking under tender. Sprinkle flour and continue to cook about 1 minute. Add garam masala, coriander, curry, sugar, turmeric and cayenne. Cook until fragrant, about a minute. Gradually, add juice of lemon, chicken stock and water slowly, stirring constantly. Then add chicken, tomatoes, apple, carrot and green pepper. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes. Garnish with parsley if desired. Discard bay leaf before serving.
