Bon Appetit's Mulligatawny Soup ( Chicken )

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 garlic clove, minced
• 1/4 teaspoon cumin seed, ground
• 6 whole cloves, finely crushed
• 1 tablespoon curry powder (or to taste)
• 1/4 teaspoon ginger, ground
• cayenne pepper
• 1/4 cup unsalted butter (1/2 stick)
• 1 (4 -4 1/4 lb) roasting chickens, cut into serving pieces
• chicken giblets, coarsely chopped
• 3 stalks celery, with leaves, thinly sliced
• 2 large onions, chopped
• 2 carrots, diced
• 1 leek, thinly sliced (white part only)
• 11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
• salt & pepper, freshly ground
• 2/3 cup long grain rice
• 2 medium apples, peeled, cored and diced (tart)
• 1 cup plain yogurt
• 2 tablespoons fresh lemon juice (or to taste)
• 2/3 cup whipping cream, warmed
• chopped fresh parsley, to garnish
• lightly toasted sliced almonds, to garnish

Recipe

• 1 combine garlic and spices.
• 2 melt butter in large skillet over medium-high heat. add chicken and saute until lightly browned on all sides.
• 3 add giblets and saute until cooked through.
• 4 transfer chicken and giblets to stockpot. drain all but 1 tablespoon fat from skillet. add celery, onion, carrot, leek and spice mixture and blend well.
• 5 add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
• 6 add to chicken.
• 7 stir in remaining stock and season with salt and pepper.
• 8 cover and simmer 30 minutes.
• 9 remove chicken with slotted spoon and set aside. add rice to soup and continue cooking 15 minutes.
• 10 when chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
• 11 return chicken to soup and blend in apples and yogurt. simmer 10 minutes.
• 12 degrease soup if necessary.
• 13 stir in lemon juice, then blend in cream.
• 14 taste and adjust seasoning.
• 15 pour into heated tureen and sprinkle with parsley and almonds.