Recipe: Mulligatawny (soup using chicken, potatoes, apple and curry)

MULLIGATAWNY

"Colorful and lightly spiced with curry powder, this popular soup originated in India. Today, however, versions can be found from the British Isles to the Bahamas."

2 large onions, coarsely chopped
2 large ribs celery, coarsely chopped
1 large garlic clove, minced
2 large Winesap, or other tart, apples, peeled, chopped
2 medium carrots, coarsely chopped
1/4 cup coarsely chopped fresh parsley
2 tablespoons chopped red bell pepper
2 teaspoons canola oil
1 quart chicken stock, or fat- free chicken broth
1 cup water
1/2 cup diced, peeled red potatoes
2 1/2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 1/2 pounds bony chicken parts (wings, backs, etc.)
1 pound boneless, skinless chicken breast halves
1 1/4 cups chopped canned tomatoes, with liquid
Salt, to taste
Finely chopped parsley, as garnish

Saute onions, celery, garlic, apples, carrots, parsley, and bell pepper in oil in large saucepan.

Add remaining ingredients, except salt and parsley; heat to boiling. Reduce heat and simmer, covered, 1 hour. Skim fat from surface.

Remove chicken; discard 'bony pieces, cut breast meat into bite-sized pieces, and reserve.

Process soup in blender or food processor until smooth; return puree to saucepan. Return chicken; simmer 5 minutes. Season to taste with salt; sprinkle each serving with parsley.

Makes 4-6 servings
Source: 1,001 Low-Fat Soups and Stews Source: 1,001 Low-Fat Soups and Stews edited by Sue Spitler with Linda R. Yoakam. M.S., R.D.