Mulligatawny Soup
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time:
- 4 tablespoons/80ml/3flozs. oil
- 3 onions, peeled and diced
- 2 sticks celery, chopped
- 2 carrots, peeled and diced
- 4 teaspoons curry powder
- 50g/1.7ozs. butter
- 2 tablespoons flour
- 500g/1.1lbs. raw chicken tenderloins, cut into bite sized pieces or around 2 cups cooked, shredded chicken
- 4 cups/1 litre chicken stock
- 1/2-1 cup/100-200g/3.5-7ozs uncooked rice (depending on how thick you want it)
- 1/2 cup/125ml/4flozs. cream
- 1 teaspoon sugar
- Salt and pepper to season
Step 1 - Heat oil in a large cast iron pot with a lid and sauté the onions, celery and carrots and curry powder until softened-it will take around 5-8 minutes or so as there's quite a lot of them. Add the butter and melt and then add the flour and coat the mixture in the flour.
Step 2 - Add the chicken, chicken stock and rice and place the lid on and bring to a boil. Stir a few times and simmer for 15 minutes with the lid on to cook the rice. Add the cream, sugar and season with salt and pepper.