Mulligatawny Soup

Recipe By:
Celine
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  • Yield 4 Servings
  • Level Medium

There are many variations on the recipe for mulligatawny soup. This one uses chicken or turkey as the meat and mixes in a multitude of other flavors.
 

Ingredients

  • 3 medium carrots, peeled and sliced
  • 1 cup cauliflower flowerets
  • 6 cups chicken or turkey stock
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1/4 cup butter
  • 1/2 cup unsweetened apple sauce
  • 2 tablespoon curry powder
  • 1 teaspoon salt
  • 3 cups diced chicken or turkey
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
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Directions

  1. 1. Cook carrots and cauliflower in two cups of the stock for 20 minutes or until tender.
  2. 2. Meanwhile, saute the onion and celery in butter; stir in apple sauce, curry powder and salt. Cook until soft.
  3. 3. Gradually add in the remaining stock, add diced chicken, bring to a boil and reduce heat; simmer for 15 minutes. Add the carrots and cauliflower with their cooking liquid; stir in lemon juice.
  4. 4. Remove from heat and cool slightly. In batches, puree the soup in a blender or food processor.
  5. 5. Stir in the heavy cream and reheat to serving temperature.