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Mullagawtawny Soup

Mullagawtawny Soup recipe image
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.
Courses:
Difficulty: Intermediate
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
  • 1/2 cup diced onion
  • 1 whole diced carrot
  • 2 ribs diced celery
  • 1/4 cup butter
  • 1.5 tablespoons flour
  • 2 teaspoons curry powder
  • 4 cups chicken or lamb broth
  • 1 whole bay leaf
  • 1/4 cup diced tart apples
  • 1/2 cup boiled rice
  • 1/2 cup diced cooked chicken or lamb
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon thyme
  • 1/2 teaspoon grated lemon rind
  • 1/2 cup hot cream or coconut milk
Directions
  1. 1
    In a large saucepan or Dutch oven, melt the butter over medium heat.
  2. 2
    Add the diced onion, carrot, and celery. Sauté lightly until softened but not browned, about 5 minutes.
  3. 3
    Stir in the flour and curry powder, cooking for about 1 minute to eliminate the raw flour taste.
  4. 4
    Gradually pour in the chicken or lamb broth while stirring constantly to prevent lumps. Add the bay leaf.
  5. 5
    Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the vegetables are tender.
  6. 6
    Add the diced apples, boiled rice, diced cooked chicken or lamb, salt, pepper, and thyme. Simmer for an additional 15 minutes.
  7. 7
    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.
  8. 8
    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.

Keywords: mulligatawny, curry soup, chicken soup, lamb soup, apple soup, indian cuisine, colonial cuisine, comfort food, winter soup, spicy soup, cream soup, rice soup, leftover chicken, leftover lamb, homemade soup, easy dinner, spiced broth, lemon rind, bay leaf, thyme
Read it online: https://www.chefs-mate.com/recipe/mullagawtawny-soup/