Mulligatawny Soup

Ingredients

• 1 lb butter
• 1 pint broth
• 6 quarts broth
• 3 tablespoons curry powder
• 1 tablespoon curry paste
• 4 tablespoons flour
• 4 onions
• 4 apples
• 1 carrot
• 2 turnips
• 1 head of celery
• bay leaves
• ½ lb ham
• 4 cloves
• 1 blade of mace
• a bunch of parsley
• thyme
• salt

Directions

1. Melt 1 lb of butter in a pot and skim off the fat as it rises.

2. Rub the butter through a fine cloth and return it to the pot.

3. Stir the butter over heat until it boils, then taste and add salt if needed.

4. Add all pieces of chicken and let it simmer gently for 10 minutes.

5. Serve with a plate of well-washed rice.

6. Boil the rice in plenty of water for 20 minutes, then drain and place in front of the fire for 2 minutes.

7. Stir the rice with a fork and serve hot, adding a pinch of salt while boiling.

8. Cut all vegetables into slices and sauté in the butter for 20 minutes.

9. Add 1 pint of broth and simmer for 20 minutes.

10. Mix in 3 tablespoons of curry powder, 1 tablespoon of curry paste, and 4 tablespoons of flour with 6 quarts of broth.