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Mulligatawny Soup

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Ingredients
  

  • One half-pound of cooked chicken finely diced or shredded
  • Medium onion finely chopped
  • 2 cloves garlic minced
  • 3 teaspoons curry powder
  • 2 tablespoons olive oil
  • Half of a tart apple about ¼ cup’s worth, peeled & finely chopped
  • ¼ cup carrot very finely chopped
  • ¼ cup celery very finely chopped
  • 2 Serrano chili peppers finely chopped
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 16- oz. can of tomatoes
  • 1 tablespoon parsley chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • 2 whole cloves
  • salt & ground black pepper, to taste

Instructions
 

  • In a large saucepan, heat the oil until bubbling.
  • Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.
  • Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.
  • Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.
  • Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.
  • Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).
  • Add parsley, lemon juice, cloves, sugar, and bring to a boil.
  • Once it reaches a boil, bring down to simmer and add the chicken.
  • Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.
  • Serve with warm naan bread.