Mullagawtawny Soup
Description
Mulligatawny is a beloved Anglo-Indian soup that offers a comforting yet sophisticated dining experience. This version highlights the classic harmony of sweet tart apples, savory meat, and warm curry spices. The broth is rich and slightly creamy, featuring a delicate interplay of flavors from ginger, turmeric, coriander, and a bright finish of lemon rind. It’s perfect for chilly evenings when you crave something hearty but not overly heavy. Serve it with crusty bread or alongside a simple salad for a complete meal. This soup is also excellent for using up leftover cooked chicken or lamb, making it a practical yet elegant choice for weeknight dinners or casual gatherings with friends.Ingredients
Directions
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In a large saucepan or Dutch oven, melt the butter over medium heat.
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Add the diced onion, carrot, and celery. Sauté lightly until softened but not browned, about 5 minutes.
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Stir in the flour and curry powder, cooking for about 1 minute to eliminate the raw flour taste.
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Gradually pour in the chicken or lamb broth while stirring constantly to prevent lumps. Add the bay leaf.
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Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the vegetables are tender.
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Add the diced apples, boiled rice, diced cooked chicken or lamb, salt, pepper, and thyme. Simmer for an additional 15 minutes.
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Remove the bay leaf. Immediately before serving, stir in the grated lemon rind and hot cream or coconut milk. Do not boil after adding the cream.
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Adjust seasoning with additional salt and pepper if needed. Serve hot.
Note
For a richer flavor, use lamb broth and lamb meat. For a lighter version, use chicken broth and chicken.
Tart apples like Granny Smith work best to balance the savory spices.
Coconut milk can be used instead of cream for a dairy-free option and a slightly different tropical flavor profile.
This soup tastes even better the next day as the flavors meld together. Store in the refrigerator for up to 3 days.
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