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Mulligatawny Soup is a Guest Favorite

Are you familiar with mulligatawny soup?  It is new to many of our guests, but once they sample it, it becomes one of their favorites!  Mulligatawny is a soup with South Indian roots.  The name originates from a Tamil word and loosely means “pepper water” or “pepper broth”.  

The original version made popular in Madras was vegetarian.  It was originally prepared with peppers, hence the name.  Indian cooks made the recipe to fulfill the British desire to have a soup course.  It became popular with employees of the East Indiana Company during colonial times.  In the 1800s British cookbooks began to feature many different variations on the recipe, some with meat.  Several brands of tinned soup became available.  The noted explorer Dr. David Livingstone took mulligatawny paste with him into the deep interior of Africa.  http://www.livehistoryindia.com

A warm bowl of soup is perfect on a raw spring day.

Mulligatawny is a rich curried soup.  The recipes have changed to suit differing tastes in Western culture.  It is usually made with chicken stock, although vegetable stock may be used.  Apples add a sweet/tart note to the vegetables.  Almonds, raisins, and coconut milk are often added.  Freshly grated ginger is best in this recipe although powdered ginger may be used.  This soup blends British tastes with Indian spices.  We hope you savor this delicious soup.  

Mulligatawny Soup Recipe

Combine all ingredients in a stock pot and bring to
boil. Slow boil for 45 minutes. Remove chicken
from pot and let cool. Pick meat from chicken,
discarding skin and bones. Return meat to pot.
Cook until vegetables are tender. Taste and correct seasonings. Serve steaming hot and topped with a spoon of plain yogurt.

Yield: 10-12 servings