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Mulligatawny Soup
This is an Indian soup which was adapted to British tastes in the days of colonial strength.
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
4 cups water
1 1/2 teaspoons salt
1 teaspoon curry powder
1 teaspoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 medium carrot, thinly sliced
1 apple, chopped
1 medium green bell pepper, cut into 1/2-inch pieces
2 medium tomatoes, chopped
Parsley
Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes. Remove chicken and broth; skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 cups. Remove bones and skin from chicken; cut chicken into pieces.
Cook and stir onion in butter in Dutch oven until tender. Remove from heat; stir in flour. Gradually stir in broth. add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes.
Serve in shallow soup bowls; garnish with parsley.
Yields 6 servings.
