Mulligatawny Soup

Incredible taste, easy to make and fun to eat especially with all of its accompaniments. What more could you want from a soup? Oh, yes, it’s beautiful to look at and packed with loads of nutrients. All the spices actually add up to a curry but this soup is more delicate and less spicy than a normal curry. Kids love to put the raisins, coconut and peanuts on top! Put a scoop of cooked basmati rice in your soup bowl before adding the soup and you have a complete meal.

Ingredients

• 1 3-pound chicken, cut up
• 6 cups chicken stock or water
• 1 onion stuck with 6 cloves
• 1 stalk of celery
• 1 carrot coarsely chopped
• 1 bay leaf
• 2 sprigs of parsley
• Salt to taste
• 15 whole peppercorns
• 1 cup packaged coconut
• 1 16-ounce can chickpeas, drained
• 4 Tablespoons Pareve margarine
• 6 Tablespoons flour
• 1 Tablespoon turmeric
• 1/2 teaspoon powdered ginger
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 2 cloves garlic, minced
• 1/8-1/4 teaspoon cayenne pepper
• 1-cup soy creamer
• Salt and pepper to taste

Preparation Instructions

1. Cook the chicken in a 4-quart pot with the next 8 ingredients for 1 hour or until the chicken is tender. Strain the broth and remove the meat from the bones.
2. Put 2 cups of the strained broth into a blender and add the coconut. Blend until the coconut is pulverized. Strain the coconut milk through cheesecloth or a double mesh strainer. Throw away any coconut solids
3. If the blender is gritty rinse out the container with water; no need to thoroughly wash or dry. Add coconut milk and chickpeas to the blender and blend until smooth.
4. Combine all of the spices with the flour. Melt the 4 Tablespoons pareve margarine in a 3-quart saucepan. Whisk in the flour mixture and the garlic and stir for 1 minute. Whisk in the coconut milk mixture and the remaining broth until smooth and thickened.
5. Add the cream and the chicken pieces and season to taste with the salt and pepper.

Additional Notes

Note 1: Coconut milk does not contain any dairy products. It gets its name from its color and consistency.

Note 2: If you do not keep a kosher kitchen you may substitute butter for margarine and half and half for soy creamer.