How to Make Mulligatawny Soup

Mulligatawny soup is a spicy soup that comes to us from the Anglo-Indians. The name itself can be translated as "pepper water," so you know there will be some heat involved.

Most Mulligatawny soup recipes include a variety of spices, such as cumin seed, ginger, cayenne pepper and garlic. This complex soup also includes apples, yogurt or whipped cream and lemon juice. Though not your usual soup ingredients, these ingredients, in combination with what are considered soup staples, create a deliciously different spicy soup that goes well as a side dish to any meal or stands alone nicely as a one-pot meal.

Mulligatawny Soup
Ingredients You Will Need:
2 cups chicken, shredded or diced
2 large carrots, peeled and chopped
2 stalks celery with leaves, chopped
1 large red onion, peeled and chopped
Chicken stock, either 6 bouillon cubes or 4 cups strong broth
1 banana pepper, deseeded and chopped
1 jalapeno, deseeded and chopped
1 tablespoon curry powder
1 tablespoon ginger
¼ cup legumes
½ cup cream
1 tart apple, finely chopped
2 cups rice, cooked
Sea salt, to taste
Freshly ground cayenne pepper, to taste
1 cup yogurt
Parsley

Cook the chicken with the carrots, celery, onion and chicken stock. When the chicken is done, and add the peppers, curry powder, ginger and legumes. (Soak the legumes beforehand so that they are soft when you add them to the soup.) Bring the mixture to a boil, and then simmer for about one half hour.

Add the apples, rice and salt and pepper. Cook until everything is soft. Then, starting with the solids, place everything into a food processor, and puree it. Pour the pureed soup back into the kettle and reheat, adding one cup of yogurt while you stir. Sprinkle with parsley before serving.

Serve this soup with a dab of whipped cream on top and a sprinkle of parsley. Add a baguette on the side, or serve it inside a bread bowl. And don't forget a glass of icy cold milk to help control the heat brought on by all those hot peppers.

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