Unusual and Fabulous

My daughter picked this recipe because she thought the name was funny.

So, we weren’t really sure what to expect. I have never even heard of this soup before.

I was a little unsure whether to use cooked or uncooked chicken. I ended up using cooked chicken. Honestly, I just adjusted how long I cooked it at the beginning. I think if you used uncooked chicken, once you browned it, the chicken would cook during the rest of the process.

The apples were an interesting touch. They add a little sweetness and a little tartness to the soup.

I think the curry powder and mace really add a lot of flavor. And the tomatoes give the soup a small amount of acid.

It really was delicious. It had a great flavor - not quite Indian even with the curry, but it wasn’t really spicy because of it either.

I would eat it again for sure.

MULLIGATAWNY SOUP

1 Cup Diced Chicken

1/2 Cup Butter, Melted

1/4 Cup Chopped Onion

1/4 Cup Chopped Celery

1/4 Cup Diced Carrots

2 Sour Apples, Pared and Sliced

4 Tablespoons Flour

1 Teaspoon Curry Powder

6 Cups Veal Stock

1 Teaspoon Minced Parsley

2 Cloves

1/2 Bell Pepper, Chopped Fine

1/8 Teaspoon Pepper

1 Teaspoon Salt

1/8 Teaspoon Mace

1 Teaspoon Sugar

1 Cup Tomato Pulp

Brown chicken in butter. Add vegetables and apples and cook until browned. Stir in flour and curry powder; when blended add stock slowly, stirring until well mixed. Season to taste. Add tomato pulp and cook slowly until chicken is tender. Remove chicken, strain forcing vegetables through a sieve. Return chicken. Heat through. Serve over rice.