Mulligatawny Soup

Preparation Time: 25 minutes
Total cooking time: 1 hour, 25 minutes
Serves 4-6

Ingredients:

- 500g (1 lb) chicken thigh fillets, excess fat removed
- 2 tbsp. plain flour
- 1 tbsp. curry powder
- 1 tsp ground turmeric
- 30 g (1 oz) butter
- 1 onion, finely chopped
- 1 apple, peeled, cored, and finely chopped
- 1 liter chicken stock
- 6 whole cloves, tied in muslin
- 1/3 cup basmati rice
- 1 tbsp. lemon juice
- 1/4 cup half-and-half

Directions:

1. Coat the chicken in the combined plain flour, curry powder, and turmeric.  Heat half the butter in a large pan and cook the chicken over medium heat 3-4 minutes, or until lightly browned; turn frequently.  Remove from the pan and drain on paper towels.

2. Add the remaining butter to the pan, then add the onion, apple, and remaining flour mixture and cook for 3 minutes, or until soft.  Return the chicken to the pan along with the stock and cloves.  Bring to a boil, reduce heat and simmer, covered, for one hour.  Add the rice during the last 15 minutes and cook until it is tender.  [Note from Sarah: At this point, I switched from a frying pan to a larger pot.]

3.  Remove the chicken; allow to cool slightly and chop finely.  Remove the cloves and skim any oil from the surface.  Return the chicken to the pan.  Reheat gently, stir in lemon juice and cream, but do not allow the soup to boil.  Season to taste with salt and freshly ground black pepper.  [Note from Sarah: I added a dash of cinnamon just before serving.]

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I got this recipe from one of my favorite cookbooks, found here: SOUPS AND BREADS
It's an obscure cookbook from the sales rack, but one of my absolute favorites..