Mulligatawny Soup

For the mulligatawny soup, cut the onion, carrot, celery, chili pepper, garlic and ginger into fine pieces. In a pot, sauté everything together in butter until the onions become translucent, do not let them brown.

Then sprinkle the curry powder on top and fry briefly, so it unfolds the aroma better. Sprinkle with a little flour and let it stand for a short time. Deglaze with the chicken soup.

Put the cloves in the bay leaf spice, add it and add lemon juice. Bring everything to a boil. Then add the chicken breasts whole.

Do not boil the clear soup anymore, just let it simmer gently. After 20 to 30 minutes, the chicken breasts are cooked and you can take them out. The soup can continue to simmer for another 10 minutes until the vegetables are completely tender.

Take out the bay spice with the cloves and puree the soup. Cut the chicken into small pieces and add to the soup repeatedly.

Cut the apple with the peel into wedges and cook briefly in the soup, add the coconut cream and season strongly with salt and freshly ground pepper.

Cut the shallot into thin strips and brown in a little butter. Bring to the table in a deep plate, finish with roasted onions, a blob of sour cream and chopped cilantro and garnish.

Preparation Tip:

You can read about what the name of Mulligatawny soup is all about here.

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