Mulligatawny Soup - 03

Recipe Ingredients

2 teaspoons	10ml	Canola oil
2 teaspoons	10ml	Onions - coarsely chopped (large)
2 teaspoons	10ml	Celery stalks - coarsely chopped (large)
1 teaspoon	5ml	Garlic clove - minced (large)
4 cups	948ml	Chicken stock - defatted
2 cups	474ml	Apples - * see note (large)
2 cups	220g / 7.8oz	Carrots - coarsely chopped (medium)
1/4 cup	36g / 1.3oz	Fresh parsley - coarsely chopped
2 tablespoons	30ml	Sweet red peppers - coarsely chopped
1 cup	237ml	Water
1/2 cup	118ml	Boiling potatoes - peeled & diced
2 1/2 teaspoons	12ml	Curry powder
1 teaspoon	5ml	Chile powder
1/2 teaspoon	2.5ml	Ground allspice
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Black pepper
1 1/2 lbs	681g / 24oz	Chicken wings
1 lb	454g / 16oz	Chicken breast halves without skin
1 1/4 cups	78g / 2.8oz	Tomatoes, canned - chopped
		Salt

Recipe Instructions

Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet peppers and cook, stirring, 3-4 minutes longer.

Stir in remaining stock, water, potatoes, curry powder, chile powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes.

Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days.

Source:
Skinny Soups

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