Title: Mulligatawny Soup
Description: Indian food started to become popular in England after the Colonial rule of the 1900’s, and this is a version of a popular soup to this day. This recipe is based on a recipe from my grandparents and family from when they were stationed in India back then. Lamb can also be used , but my preference is use chicken and I like to have it in a beef broth, and not too spicy!!
Serves: 4
Ingredients:
1½ lb chicken 4 cups beef broth 1 sliced onion 1 sliced carrot 1 stalk of celery, sliced ½ tsp. salt 2 Tbsp. butter 1 chopped onion 1 green apple, peeled, cored and sliced 1 Tbsp curry powder ( or according to taste) 1 Tbsp curry powder (or according to taste) 2 Tbsp flour 1 Bay leaf ¼ tsp allspice ¼ cup cream

Instructions:
Place chicken in large pan, add beef broth, onion, carrot, celery and salt. Cover and simmer for one hour. Remove chicken, discard skin and bones and cut meat into small pieces. Strain broth and chill, to allow for skimming off any fat that will rise in the chilling. Heat butter in large saucepan, cook chopped onions and apple for three minutes or so. Add the mixed flour and curry powder slowly, and cook slowly stirring all the time, gradually add the broth. Add bay leaf and allspice. Cover and simmer for 30 minutes. Add chicken pieces, simmer for 15 minutes, stir in cream just before serving (Good as is, but was traditionally served with a separate bowl of rice).