Etymology: Tamil milakutanni, from milaku pepper
+ tanni water, Date: 1784
a rich soup usually of chicken stock seasoned with curry
I twittered this week about mulligatawny, one of my very favorite soups. There are lots of variations, but the one below is my particular version. I like to make my own chicken broth with a little stewing chicken. It's a bit more time consuming, but the rich, flavorful broth is well worth the extra effort. Keep in mind that it tastes best while wearing woolly socks.
Willow's Chicken Mulligatawny
(all amounts are approximate)
4 quarts homemade chicken broth
1 16 oz. can diced tomatoes
4 cups tomato juice
4 each, carrots and celery, chopped (eggplant is good, too)
1 large onion, diced
1/2 cup chopped parsley (or 2 Tbsp dry)
2 cups cooked brown rice (or 1 cup raw)
6 to 8 tsp curry powder (I like it spicy, start with less, add as you go)
2 tsp thyme
2 tsp pepper (I threw in some whole peppercorns)
salt to taste
a bay leaf or two
4 to 6 cups cooked chicken, diced
2 apples, peeled and chopped
Combine all ingredients except chicken and apples. Simmer until vegetables are tender, but still firm. Add apples, continue to simmer until apples are tender. Add chicken, cooked rice and heat through. Adjust seasonings. Remove bay leaves.
Note: This makes a ton of soup. The recipe can easily be halved.
Just tell me if this isn't just as good, if not better than the Soup Nazi's.