Mulligatawny Soup

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                            FOOD FUNNY
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Here's a good one sent in by loyal reader Caroline:

A young man was hired by a government agency and assigned to a small
office cubicle in a very large area. At the end of his first day he
realized he had no idea how to get out. He wandered around, lost in the
maze of cubicles and corridors. Just as panic was beginning to set in,
he came upon another employee in a cubicle. "How do you get out of
here?" the flustered young man asked.

His fellow employee smiled, and said, "No cheese for you."

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                            TODAY'S RECIPE
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The name "mulligatawny" comes from the southern Indian Tamil language,
and I am told it means "pepper water." As with any recipe that has been
around for more than ten minutes, this one has endless variations,
including the addition of rice, eggs, shredded coconut, and cream.

Mulligatawny Soup

4 Tbs (60 ml) butter
1/4 cup (60 ml) each diced onion, carrot, and celery
1 green bell pepper (capsicum), finely chopped
1 apple, cored and diced
1 cup (250 ml) raw chicken, cut in small pieces
1/3 cup (85 ml) all-purpose flour
1 tsp (5 ml) curry powder
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground cloves
5 cup (1.25 L) beef stock
1 cup (250 ml) diced tomatoes
Salt and freshly ground pepper to taste

Melt the butter in a large pot over medium heat, and cook the onion,
carrot, celery, bell pepper, apple, and chicken for 10 to 15 minutes,
until lightly browned. Add the flour, curry powder, mace, cloves, stock
and tomatoes and simmer for one hour. Strain the soup through a sieve or
colander, saving the broth, and set the chicken pieces aside. Rub the
vegetables through a fine sieve or food mill, or combine with some of
the reserved broth in an electric blender and puree. Add the pureed
vegetables and the reserved chicken to the reserved broth and return to
a simmer. Taste and adjust the seasoning with salt and pepper.
Serves 4 to 6.
Received on Mon Nov 30 07:23:35 2009