Chicken Soup: Mulligatawny Soup

posted by Angel 01-08-101 1:01 PM

Mulligatawny Soup

1 large clove garlic -- minced
1/4 tsp. ground cumin
6 whole cloves -- finely crushed
1 Tbsp. curry powder -- or to taste
1/4 tsp. ground ginger
1/4 cup unsalted butter
4 to 4 1/2 lb. chicken -- cut into serving pieces
3 celery stalks with leaves -- thinly sliced
2 large onions -- chopped
2 carrots -- diced
1 leek -- thinly sliced
11 cups defatted chicken stock
salt and freshly ground pepper
2/3 cup long grain rice
2 tart medium apples -- peeled, cored and diced
1 cup plain yogurt
2 Tbsp. fresh lemon juice -- or to taste
3/4 cup whipping cream -- warmed (optional)

Combine garlic and spices. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides. Transfer chicken to stockpot.

Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender. Add to chicken. Stir in remaining stock and season with salt and pepper. Cover and simmer 30 minutes. Remove chicken with slotted spoon and set aside.

Add rice to soup and continue cooking 15 minutes. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones. Return chicken to soup and blend in apples and yogurt.
Simmer 10 minutes. Degrease soup if necessary. Stir in lemon juice, then blend in cream, if used.
Taste and adjust seasonings.

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