Mulligatawny Soup

Mulligatawny is a hearty curry soup with chicken, rice and vegetables. This soup has a big profile of flavor: sweet, savory and creamy all at once.

Its name comes from the Tamil words miagu and tanni, meaning pepper water. The chicken is seared and seasoned with spices.

This recipe is easy to adapt to suit your dietary preferences. It also freezes well.

Origin

Mulligatawny is a soup that originated in colonial India during the time of the British Raj. It is an example of Indian and Western culinary fusion. It is a turmeric like yellow in color and has chicken, vegetables, apples, and rice. It is a perfect soup to serve for lunch or dinner.

Its origin is uncertain but it was likely a modification of South Indian rasam (pepper water). It gained popularity among the British stationed in India as they replicated it back at home.

The recipes for mulligatawny in contemporary cookery and household management books demonstrate the dual anxiety of British women living between metropole and empire: they wanted to show that they were not "native" by serving foods such as mulligatawny but they also feared being thought of as commoners, even lower class, by showing too much interest in indigenous food. To address this issue the recipes were pared down, reflecting Steel's properly Victorian values of economy, prudence and efficiency.

Ingredients

Mulligatawny is a rich and comforting curry-flavored soup. It's full of chicken, rice, vegetables and spices, making it the perfect one-bowl meal. It's also a great example of how different cultures take foods from around the world and make them their own.

You can use smoked meat in this soup to add a rich, smoky flavor. If you do, add it with the onions toward the end of cooking. If you don't have smoked meat, try sauteed shredded chuck or brisket instead.

This soup is best when served hot. It can be stored in the fridge for up to 5 days, but it will lose a little of its creaminess as it cools. It can also be frozen, but it's important to let the soup cool completely before storing. To freeze the soup, leave out the rice and add it when you reheat it. This soup also goes well with a sprinkle of golden raisins and some thyme for an added kick.

Preparation

This soup has a huge profile of flavors- sweet, savory and creamy all at once. It has apples, raisins, carrots and chicken, all spiced with curry and thyme. This recipe is perfect for those cold snowy days!

It's easy to make and tastes delicious. The hardest part is chopping the veggies, but even that's not too bad. Just make sure to chop them all into small, uniform pieces so they cook evenly.

The white sauce is made by melting a couple tablespoons of butter and whisking in some flour. This is done while the soup cooks, so it doesn't add too much time to this recipe.

To serve, pour this Mulligatawny Soup over a bed of rice and enjoy! It's also delicious when paired with a simple piece of bread or a salad. This soup also freezes very well. Just omit the rice when freezing and add it with the cream when reheating. It is nut-free, vegan and gluten-free.

Serving

Mulligatawny is one of the most comforting soups you can make. It is a complete meal in itself and can be served with a simple salad on the side for a balanced and nutritious meal. It is ideal for cold winter meals as the combination of lentils, fennel and carrots, peppers and spices provides a lot of nutritional goodness in each bowl.

The addition of apple gives this soup a nice sweetness that balances the spices and savory flavors. Choose tart apples like granny smith, Cripps pink, Winesap or Braeburn. Dried red pepper flakes add a little heat to the soup. If you prefer a milder flavor, use less of the flakes.

This soup is delicious hot or cold. It keeps well in the refrigerator for about four days. It also freezes very well. When freezing, omit the rice and add it when reheating. The recipe can be easily adjusted to suit your preferences and dietary needs.