Mulligatawny Soup

Name: Mulligatawny Soup
Yield: 4
Ingredients: Pepper; Salt; 1 clove Garlic; 1 Onion; 1 tbsp Corn flour cornstarch; 1 dl Whipped cream; 1 Red bell pepper; 1 dl Water; 2 tbsp Curry; 2 Leek; 2 Tomatoes; 600 g Chicken fillet without skin and bones

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Mulligatawny Soup

		Pepper
		Salt
1	clove	Garlic
1		Onion
1	tbsp	Corn flour cornstarch
1	dl	Whipped cream
1		Red bell pepper
1	dl	Water
2	tbsp	Curry
2		Leek
2		Tomatoes
600	g	Chicken fillet without skin and bones

Instructions for Mulligatawny Soup

To prepare the Mulligatawny Soup recipe, please follow these instructions:

Chicken breast boiled in the water for approx. 30 minutes. Looks up, possibly. Remove the skin and legs, cut into smaller pieces (tern), the soup sifted.

Onions and peppers are cut into the tern, the pears in the rings. Tomatoes are chopped fine. The vegetables are given a boil in the soup.

Curry and corn starch are stirred in cold water and added with stirring. Boil the soup and add the cream. Season with salt and pepper.

The chicken pieces are heated through the soup.

Served if required. With a splash of cream fraiche on top.

Mulligatawny Soup

Ingredients for Mulligatawny Soup

Instructions for Mulligatawny Soup

Recipe categories