HOT SOUP: When I was living in the UK, this soup used to be served in most Indian restaurants. It is delicious and not too difficult to reproduce at home.

MULLIGATAWNY SOUP:

1 chicken, about 3 lbs in weight

1 each of carrot, leek onion, chopped                                                                                                                     

1 strip lemon rind

6 cups water

2 tbsp. clarified butter or ghee                        

1 tbsp. curry powder

1 tsp. ground turmeric                                                 

3 tbsp. all purpose flour

½ cup long grain rice                                                  

4 tbsp. plain yogurt

bouquet garni—tied in several layers of cheese cloth:

    3 sprigs parsley                                           

    2 slices fresh ginger

    6 peppercorns                                                         

    1 piece of mace

salt and pepper

Put chicken, leeks, carrot, lemon rind, water and bouquet garni in a large saucepan. Bring mixture to a boil, skimming off any scum that rises to surface. Cover and simmer stock for 1 hour.

In another heavy pan over medium heat, cook onion in clarified butter until transparent. In a small bowl, mix curry powder, turmeric and flour with1/2 cup cold water; then add this into the onion in the pan. Bring to a boil, stirring constantly. Remove from heat.

Lift the chicken out of the stock. Strain the liquid into the curry mixture, a little at a time and mix in well. Return pot to stove and bring to a boil, stirring continuously. Stir in the rice. Cover and simmer for 15 minutes.

Meanwhile, cut chicken into neat pieces, discarding skin and bones. Add to the soup and simmer for a further 3 to 5 minutes till the rice is tender. Add salt and pepper to taste.  

Put the yogurt in a heated soup tureen. Pour hot soup on to it to serve immediately.