Chicken Mulligatawny Soup
f
Chicken Mulligatawny Soup
Servings
12
| Amount | Ingredients |
| 1/2 gallon | Chicken Stock |
| 1 1/2 cups | Diced Tomatoes |
| 1/2 cups | Rice |
| 1 | Whole Clove |
| 1/4 lb | Diced Celery |
| 1/4 lb | Diced Granny Smith Apple |
| 1/4 lb | Diced Yellow Onion |
| 1/4 lb | Diced Green Peppers |
| 2 oz | Butter |
| 1/4 cup | All-purpose Flour |
| 2 tsp | Curry paste |
| 1/2 tbsp | Salt |
| 1/4 tsp | White Pepper |
| 1 tsp | Lemon zest – grated |
| 1 cup | Milk |
| 1 cup | Heavy Cream |
| 3/4 lb | Diced Cooked Chicken |
Preparation
- Bring chicken stock to a boil
- Add tomatoes, rice and clove to stock, simmer 10 minutes.
- Add celery, apple, onion and peppers to stock, simmer for 30 minutes
- Make a roux (a mixture of flour and fat cooked together for thickening purposes) with butter & flour, cook 10 minutes.
- Add curry paste,salt, white pepper, zest, milk and heavy cream to roux. Whip smooth, then add to soup.
- Add chicken to soup and simmer 10-15 minutes.
Comments (0)
Trackbacks - Pingbacks (0)
Leave a Reply