This soup originated in India a long time ago and was spread to all parts of the world during the British colonial times, which is why there are so many different versions of the recipe.
The original was a vegetable soup with dried peas and no cream. During colonial times, meat was added to the soup and later on even cream and rice.
This recipe was Australian inspired and I started making this version over 30 years ago. I have always liked it and the customers liked it too so we kept going with this recipe.
The base is a good chicken stock and it is thickened with roux so you get a good creamy mouth feel. Mixed vegetables sweeten the soup naturally, bacon adds a little crunchy texture and the fresh tomatoes give it a light acidity. Add some cream to make it silky and season with some exotic spices (at least for us westerners) and there you have it.
Mulligatawny soup
Course: soups0
minutesIngredients
6 cups 6 chicken stock
4 strips 4 bacon
2 cups 2 boneless chicken thighs
1 Tbs 1 vegetable oil
1 cup 1 onions
1 cup 1 leeks
1 cup 1 carrots
1 cup 1 celery
2 cloves 2 garlic
2 cups 2 fresh tomatoes
1 cup 1 cooked rice (1/2 cup dry rice+1 cup water)
1 Tbs 1 curry
1 tsp 1 cloves
4 whole 4 bay leaves
1/4 tsp 1/4 white pepper
1 Tbs 1 salt
1/2 cup 1/2 butter
1/2 cup 1/2 flour
1 cup 1 cream
1 Tbs 1 thin sliced scallions to serve
Directions
- Wash, trim and peel the vegetables as needed. Dice the onions, leeks, carrots, celery and tomatoes in 1/2 inch dice. Keep the tomato separate. Dice the chicken in 1 inch dice, bacon in 1/2 inch dice and press or crush the garlic. Measure out all your ingredients.
- Cook the dry rice in the water until done and set aside.
- Melt the butter on medium heat in a soup pot and stir in the flour, Cook for 2 minutes while mixing it well – do not let it get any color. Slowly pour warm stock over the flour and butter while mixing well with a whisk to avoid lumps. Cook for 15 minutes on low heat while stirring.
- Heat the oil in a roomy skillet and cook the bacon until crispy then remove the bacon and sear the chicken on all sides in the oil and bacon fat mix. Remove the chicken to a platter and add the onions, garlic, carrots, leeks, celery and garlic and cook it in the oil and bacon drippings until softened and transparent about 8 minutes.
- Mix the vegetables, bacon, chicken and all dry seasoning into the thickened stock. Stir well and cook on low heat for 20 minutes.
- Stir in the rice and diced tomatoes and cook for 2 more minutes. Check to make sure the vegetables are done.
- Add the cream and cook for another 2 minutes. Taste the soup and adjust the seasoning. Serve with sliced scallions on top.
