Mulligatawny Soup

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2 cups	125g / 4.4oz	Onions - chopped (medium)
1		Green bell pepper - chopped
1		Red bell pepper - chopped
2 cups	292g / 10oz	Peeled, chopped apples (such as
		Granny Smith)
2 cups	220g / 7.8oz	Chopped celery
1/4 cup	15g / 0.5oz	All-purpose flour
8 cups	1896ml	Defatted chicken stock
1 tablespoon	15ml	Curry powder
1/2 teaspoon	2.5ml	Ground cardamom
3 tablespoons	45ml	Tomato paste
1/4 cup	59ml	Honey
2 cups	125g / 4.4oz	Chopped cooked chicken breast
		Salt
		Ground black pepper
		Plain yogurt - for garnish
		Chutney - for garnish

Recipe Instructions

In a large stockpot, heat butter over medium heat. Add onions, bell peppers, apples and celery; saute for 10 minutes. Sprinkle in flour; cook, stirring, 3 to 4 minutes.

Add chicken stock, stirring to combine. Stir in curry powder, cardamom, tomato paste and honey. Simmer 30 to 40 minutes, partially covered.

Add chicken; cook just a minute or two longer, or until the chicken is heated through. Do not overcook. Season with salt and pepper to taste.

Ladle into bowls; garnish with plain yogurt and chutney.

Yields 10 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998

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