Mulligatawny Soup - 03
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     canola oil
   2      large         onions -- coarsely chopped
   2      large         celery stalks -- coarsely chopped
   1      large         garlic clove -- minced
   4      cups          chicken stock -- defatted
   2      large         apples -- * see note
   2      medium        carrots -- coarsely chopped
     1/4  cup           fresh parsley -- coarsely chopped
   2      tablespoons   sweet red peppers -- coarsely chopped
   1      cup           water
     1/2  cup           boiling potatoes -- peeled & diced
   2 1/2  teaspoons     curry powder
   1      teaspoon      chile powder
     1/2  teaspoon      ground allspice
     1/4  teaspoon      dried thyme
     1/4  teaspoon      black pepper
   1 1/2  pounds        chicken wings
   1      pound         chicken breast halves without skin
   1 1/4  cups          tomatoes, canned -- chopped
                        salt
 

Preparation:

Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet peppers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, water, potatoes, curry powder, chile powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes. Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days.