Mulligatawny Soup
Over a year ago
2,575 views
Ingredients
- 2 Chicken thighs
- 1 Medium carrot sliced
- 1 Shallot sliced
- 1 Stick of celery sliced
- 1 Herb garni
- 1 Clove
- Pinch of Mace
- 850ml Vegtable Stock
- 1 Tablespoon of butter
- 2 Shallots sliced
- 1 Medium carrot sliced
- 1 Stick of celery sliced
- 1 Tablespoon flour
- 1 Teaspoon curry power
- Salt and pepper to taste
- 50g Pilau rice
Accompaniment
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Description
This hearty Mulligatawny soup is the perfect antidote to a chilly day, offering a delightful blend of spices and comforting flavors. With tender chicken, aromatic vegetables, and a hint of curry, each spoonful warms you from the inside out. Finished with fluffy rice and a smooth texture, this dish invites you to savor every moment, making it a wonderful choice for family gatherings or a cozy night in.
Method
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1
Put the carrot, shallot, celery, herb garni, clove and a pinch of mace into a saucepan.
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2
Take the chicken thighs and remove the skin and place in the saucepan with the veg, putting the chicken on top of the veg.
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3
Pour in the stock and bring to the boil.
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4
When just boiling, turn down and simmer for 1 hour and put a lid on the saucepan.
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5
After 1 hour, remove the chicken and put to one side.
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6
Strain the veg, keeping the stock and pour into a jug.
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7
Take a clean saucepan on a medium heat and add the butter.
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8
When the butter has just melted, add the shallots, carrot, and celery and cook until the onion becomes lightly brown, stirring while cooking.
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9
When the onion is lightly brown, add the flour and curry powder and mix well.
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10
Continue to cook for 3 mins.
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11
After 3 mins, slowly add the stock the chicken was cooked in, stirring all the time while adding the stock.
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12
When all the stock is added, bring to the boil, stirring from time to time.
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13
When just boiling, turn down and simmer for 20 mins, stirring from time to time.
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14
Now cook the rice and put to one side for later.
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15
In the meantime, take the chicken and remove the meat from the bone and break up into small pieces and put to one side.
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16
After 20 mins, remove the soup from the heat and pour into a liquidiser for 30 seconds.
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17
Then pour back into the saucepan with the chicken and rice and simmer for 15 mins.
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18
After 10 mins, add salt and pepper to taste and continue to simmer for a further 5 mins.
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19
Then remove from the heat and serve.
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