Chicken Mulligatawney Soup
British Indian Curry Soup, Colonial Times
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
spring
fall
advance
soup
main dish
colonial
chicken
dinner
lunch
winter
comforting
lunch
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 2 cups light cream
- 1 medium yellow onion diced
- 1/3 cup all purpose flour
- 2 whole cloves
- 2 quarts chicken stock
- 1/2 cup long grain rice
- 1 medium green pepper diced
- 15 ounces tomatoes diced, (fresh or canned)
- 1/4 pound celery diced
- 1 medium granny smith apple diced
- 6 each green onions thin sliced
- 3 ounce unsalted butter
- 3 teaspoon curry powder
- 3/4 teaspoon adobo (goya)
- 1 teaspoon lemon zest minced
- sea salt & white pepper to taste
- 1 cup cooked chicken diced
- 1/4 cup cooked ham minced
- Carbohydrate 35.4718754052545 g
- Cholesterol 222.428293171837 mg
- Fat 66.2753540015849 g
- Fiber 2.63993497566812 g
- Protein 21.6959268383561 g
- Saturated Fat 39.0064502533306 g
- Serving Size 1 1 Serving (748g)
- Sodium 739.567827520196 mg
- Sugar 32.8319404295864 g
- Trans Fat 3.80651791739756 g
- Calories 812 calories
1: Bring chicken stock to a boil 2: Add rice and cloves to the stock and simmer 10 minutes 3: Add celery, yellow onion, pepper and apple to stock, simmer about 30 minutes 4: Make a roux with the butter and flour, cook 10 minutes or golden brown 5: Add curry power, sea salt, white pepper, Adobo, lemon zest and light cream to the roux..Whip until smooth 6: Add the roux mixture to the stock stir till blended 7: Add the chicken, tomatoes and the minced ham to soup.. Simmer10 to 15 minutes 8: Serve with good crusty bread and enjoy
