This is an Indian soup which was adapted to British tastes in the days of colonial
- 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
- 4 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 1 medium onion, chopped
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 medium carrot, thinly sliced
- 1 apple, chopped
- 1 medium green bell pepper, cut into 1/2-inch pieces
- 2 medium tomatoes, chopped
- Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling
in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are
done, about 45 minutes.
- Remove chicken and broth; skim fat from broth if necessary. Add enough water
to broth if necessary to measure 4 cups.
- Remove bones and skin from chicken; cut chicken into pieces.
- Cook and stir onion in butter in Dutch oven until tender.
- Remove from heat; stir in flour.
- Gradually stir in broth. add chicken, carrot, apple, green pepper and
tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender,
about 10 minutes.
- Serve in shallow soup bowls; garnish with parsley.
Yields 6 servings.