Tuesday, April 24, 2012

Mulligatawny Soup

Every time I think about Mulligatawny Soup, I think about the "Soup Nazi" episode on Seinfeld, where Elaine starts reading off the recipe to the Soup Nazi.  I've had this recipe since college, and it's one of the first Indian-style recipes I learned to make.  When Mr. Devilish Dish and I were first married I made it often.  Somehow the recipe got tucked away and I hadn't made it in years.  In our attempt to make the Little Devil a well-rounded individual, we've been forcing her to watch some of our favorite movies and television shows before she goes off to college.  You know?  So she's "cultured".  So, we got out the good 'ol Seinfeld DVDs and the "Soup Nazi" episode reminded me that I hadn't made this rich, aromatic soup in a long time.  Thank for the reminder Elaine, it was delicious!
Soup for You!
Don't panic over the number of ingredients.
Everything is done in simple steps!
Brown bacon in a Dutch oven.
Add chicken pieces.
Remove chicken and bacon from the pot.
Pour off any fat.  Return to pot and add chicken broth.
Add in garlic, carrots,  and celery.
Don't forget the green apple!
Add curry powder, all-spice berries and bay leaf.
Season well with salt and pepper.
Heat to boiling.  Cover and simmer over low heat
about 30 minutes.
Remove chicken from pan.  Remove meat from bones
and set aside.  Combine flour and water
to create a slurry.  Combine with soup to thicken.
Add half and half.
Return reserved chicken to pot.
Ladle soup into bowls and top with a mound of rice.

Enjoy a Seinfeld re-run:

Mulligatawny Soup

5 slices bacon, diced
2/12 broiler-fryer chicken
4 cups chicken broth
2 cloves garlic, minced
3 carrots, sliced
3 stalks celery, chopped
1 green apple, chopped
1 tablespoon curry powder
salt and pepper to taste
2 whole all-spice berries
1 bay leaf
3 tablespoons flour
1/3 cup water
1 cup half and half
2 cups hot cooked rice (I use Basmati)

In a 5 quart Dutch oven, over medium-high heat fry bacon until crisp.  Cut chicken into serving pieces; add the chicken portions to the pan and brown on all sides.  Remove chicken and bacon from the pot.  Drain on paper towels.  Pour off fat from pan and return chicken and bacon to the pot.  Add the chicken broth, garlic, carrots, celery, apple, curry powder, salt and pepper, all-spice berries, and bay leaf.  Heat mixture just to boiling.  Cover and simmer over low heat for 30 minutes or until chicken is fork tender.  Remove chicken from pot.  Let cool slightly, then cut meat from bones.  Remove all-spice berries and bay leaf.  Blend flour and water together well and gradually add to simmering soup, stirring constantly.  Add half and half.  Do not boil.  Add reserved chicken meat back to the pot.  To serve, ladle soup into bowls, spoon a mound of hot rice into each bowl.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 45 minutes

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