Mulligatawny Soup
A dish built around white stock ii and tomatoes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 5 cups White Stock II
- 1 cup tomatoes
- Onion, cut in slices, Carrot, cut in cubes, Celery, cut in cubes — ¼ cup each
- 1 pepper, finely chopped
- 1 apple, sliced
- 1 cup raw chicken, cut in dice
- ¼ cup butter
- ⅓ cup flour
- 1 teaspoon curry powder
- Blade of mace
- 2 cloves
- Sprig of parsley
- Salt and pepper
- _French Chef_
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.
Nutrition (estimated, per serving)
| Calories | 269 |
|---|---|
| Protein | 27.9 g |
| Fat | 9.9 g |
| Carbs | 16.1 g |
| Fiber | 2.0 g |
| Sodium | 407 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States