Mulligatawny Soup

Prep Time: 20 minutes     Ready in 50 minutes


This is an easy version of the golden, curry-flavored Anglo-Indian soup that is still served at places like the Indian International Club in Delhi--where Karen and I have eaten with Princess Bavanesh Kumari, a long-standing member (and Loyal Woodstock Graduate AND the first woman to practice before the Supreme Court in India) who is as colorful as the soup!

3 tablespoons butter                    Pepper (the recipe says 1/8 tsp. but I used quite a bit more)
1/3 cup chopped onion               2 whole cloves
1/4 cup all-purpose flour            3 cups chicken broth
1 tablespoon chopped parsley    2 cups cubed cooked chicken
1/2 teaspoon curry powder        1 cup chopped unpeeled apple
1/4 teaspoon nutmeg (or more)  1/2 cup sliced carrot
                                                   1/2 cup sliced celery


1. In large saucepan, melt butter over medium heat. Add onion, cook and stir until tender. Add flour, parsley, curry powder, nutmeg, pepper and cloves; cook and stir 1 minute, or until smooth and bubbly.

2. Gradually stir in broth, cook until thickened, stirring frequently. Stir in remaining ingredients. Cover, simmer 30 minutes or until vegetables are crisp-tender. Remove cloves.