My dad used to make mulligatawny soup when I was a kid. I think, then, I figured he’d named the soup himself – some silly made-up moniker that might entice my sister and I to eat something with a bit of a different flavour profile than we were used to. Now I know that mulligatawny is actually a legitimate soup name, and this particular recipe brings back memories of my childhood. It’s the perfect winter dish.
Here’s what you need:
3 tbsp butter
1/3 cup each carrot (peeled), onion, celery; chopped
1 apple; peeled, cored and chopped
1 cup raw chicken; chopped
1/3 cup flour
5 cups chicken stock
1 cup canned tomatoes
1/2 tsp ground pepper
1 tsp curry powder
Pinch ground cloves
Salt to taste
Here’s what you do:
Melt the butter over medium heat in a large soup pot. Add chopped onion, carrot and celery and cook until softened.
The veggies are then joined by the chopped apple and chicken and continue to cook until the chicken is mostly cooked through. Toss in the flour and stir to coat everything in the pan.
Now pour in your chicken stock and add the tomatoes, stirring well. Add in seasonings and leave the soup to simmer on low heat for an hour. Ladle out a bowl and enjoy!
Adapted from Canadian Cookbook, by Nellie Pattinson.