Side Pannel
Mulligatawny
Ingredients List
- 2 ts Canola oil
- 2 lg Onions -- coarsely chopped
- 2 lg Celery stalks -- coarsely
- Chopped
- 1 lg Garlic clove -- minced
- 4 c Chicken stock -- defatted
- 2 lg Apples -- * see note
- 2 md Carrots -- coarsely chopped
- 1/4 c Fresh parsley -- coarsely
- Chopped
- 2 tb Sweet red peppers --
- Coarsely chopped
- 1 c Water
- 1/2 c Boiling potatoes -- peeled &
- Diced
- 2 1/2 ts Curry powder
- 1 ts Chili powder
- 1/2 ts Ground allspice
- 1/4 ts Dried thyme
- 1/4 ts Black pepper
- 1 1/2 lb Chicken wings
- 1 lb Chicken breast halves
- Without skin
- 1 1/4 c Tomatoes, canned -- chopped
- Salt
Directions
Combine oil, celery, onions, and garlic in a large pot. Cook over medium
heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of
chicken stock if necessary to prevent vegetables from burning. Add apples,
carrots, parsley, and sweet pep pers and cook, stirring, 3-4 minutes
longer. Stir in remaining stock, water, potatoes, curry powder, chili
powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil;
then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot
from heat. Remove chicken from pot. Discard chicken wings and set chicken
breasts aside to cool. Skim off and discard fat on soup surface, using
large, shallow spoon. Stir in tomatoes.
Using a measuring cup, scoop about 2 cups vegetables and liquid from pot
and transfer to a blender or food processor. Blend or process until
mixture is completely pureed. Return puree to pot. When chicken breasts
are cool enough to handle, remove meat from bones and cut into bite-sized
pieces. Return meat to pot and add salt if desired. Reheat until mixture
is piping hot. Will keep in refrigerator for 3 days.
heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of
chicken stock if necessary to prevent vegetables from burning. Add apples,
carrots, parsley, and sweet pep pers and cook, stirring, 3-4 minutes
longer. Stir in remaining stock, water, potatoes, curry powder, chili
powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil;
then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot
from heat. Remove chicken from pot. Discard chicken wings and set chicken
breasts aside to cool. Skim off and discard fat on soup surface, using
large, shallow spoon. Stir in tomatoes.
Using a measuring cup, scoop about 2 cups vegetables and liquid from pot
and transfer to a blender or food processor. Blend or process until
mixture is completely pureed. Return puree to pot. When chicken breasts
are cool enough to handle, remove meat from bones and cut into bite-sized
pieces. Return meat to pot and add salt if desired. Reheat until mixture
is piping hot. Will keep in refrigerator for 3 days.
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