When I moved to Italy, I never complained about the food. It’s Italian food! Who can complain? I ate 3-4 courses every meal and I didn’t gain weight. Actually, I lost weight! I guess you can attribute that to the Mediterranean diet.
Even though I cook, eat and enjoy Italian food almost everyday, I still miss my mom’s homecooking. She cooks all kinds of recipes from all over the world and is always on the lookout for new salad dressings, sauces and desserts. However, she has some staple recipes that will always remind me of home. These staple recipes are the kind that make you go back for seconds and thirds.
She knows that I miss her cooking and so once in a while she sends me a few of her recipes. I don’t always make it exactly the same way because some ingredients are not available in my town but one that I can replicate properly is her Mulligatawny soup.
Think of this soup as an Anglo-Indian, thick and hearty version of a Chicken Soup. It’s got curry, light cream, vegetables, chicken and the special ingredient, apples!
If you’re having guests over, I would serve this as a starter. If you’re making this for yourself, you’re going to want several servings to yourself, trust me.
Here’s the recipe!
- 2 Chicken Breast bone-in
- 6 cups of water
- 2 Chicken bouillon cubes
- 2 medium-sized onions chopped
- 1/4 cup butter
- 1 medium-sized apple peeled and diced
- 2 tablespoons of curry powder
- 2 medium-sized carrots chopped
- 1 celery stalk chopped
- 1/4 cup flour
- 1/2 cup of light cream
- Boil two chicken breast in 6 cups of water
- Add two chicken bouillon cubes
- When the chicken breast is cooked, cut the chicken into small cubes.
- Strain the chicken broth and set aside
- Sauté the onions in the butter on medium to medium-high heat.
- When the onions are soft, add the diced apples and curry powder
- Lower to medium-low heat
- Sprinkle the flour and add salt and pepper
- Mix the ingredients well
- Pour the chicken broth into the apple and onion mix.
- Turn up the heat to medium-high.
- Stir the soup until it boils and thickens.
- Add the chicken, carrots, celery and light cream.
- Let is simmer on low heat covered.
- Turn off the heat and uncover the pot when vegetables are tender.