Last night we had Mulligatawny Soup from the Fannie Farmer Cookbook. It was very very good. Ingredients include:
- Green Pepper
- Curry Powder
- Chicken Stock
It was supposded to have tomatoes, but the can we bought the other night is awol.
So, since Sean decided to only post an ingredients list I thought I would come back and edit this post with the actual recipe for anyone who might want to make it. It was really good.
, from The Fanny Farmer Cookbook (1979)
"A soup from India found its way into American cookery long before the Civil War. A recipe for it appeared in the original Fannie Farmer cook Book of 1896."
Yeilds Approximately 8 Cups
- 4 Tbs. butter
- 1 small onion, diced
- 1 carrot, diced
- 1 stalk celery with leaves, diced
- 1 green pepper, diced
- 1 apple, peeled and diced (we used granny smith)
- 1 C (1/4 L) diced raw chicken (approximately 1 pound)
- 1/3 C (50 g) flour
- 1-2 tsp. curry powder
- 1/4 tsp. nutmeg
- 5 C (1 1/4 L) chicken stock or canned broth
- 2 cloves, crushed (sean used a plastic bag and a hammer to crush)
- 2 sprigs parsley, chopped
- 1 C (1/4 L) canned or chopped tomatoes
- 2 C (1/2 L) hot cooked rice
- Freshly ground pepper
Melt the butter in a large soup pot. Add the onion, carrot, celery, green pepper, apple, and chicken, and cook slowly, stirring frequently, for about 15 minnutes. Mix the flour with 1 tsp. curry powder and the nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring from time to time. Sir in the stock, then add the cloves, parsley, and tomatoes. Partially cover and simmervor about 1 hour. Add salt and pepper to taste and more curry powder if you wish. Pass the rice seperatelyy or spoon some into each bowl as you serve the soup.
We used more rice per bowl than the recipe called for, but that is personal choice.