Mulligatawny Soup
Cooking time : 35-40 Minutes
Serves 4
Ingredients:
100 g smoked bacon
1 carrot (diced)
150 g celery bulb (diced)
1 apple
2 chicken legs
1 tsp curry powder
1 clove
1 laurel leaf
3/4 l chicken broth
1 tbsp flour
150 ml milk
salt
pepper
Method:
1-Dice bacon in small pieces. Fry bacon in a pot but do not brown.
2-Peel apple and cut away the seed and dice.
3-Fry the chicken legs for short with the bacon and pour away the oil.
4-Add carrot, celery, apple, curry powder, clove, laurel. Stir in the chicken broth and boil shortly. 5-Cover pot, reduce heat and boil on low heat for about 30 minutes.
6-Take out the clove and laurel leaf. Peel skin off of the chicken legs and pick meat off the bones. 7-Cut in small pieces and put back into pot.
8-Stir in flour and milk and let simmer for about 5-10 minutes.
Spice with salt and pepper.
Labels: soup