DBE IN LOUISIANA 

1 1/2 lb chicken

4 cups beef broth

1 sliced onion

1 sliced carrot

1 stalk celery, sliced

1/2 tsp salt

1 chopped onion

1 peeled and sliced Granny Smith apple

Butter

1 1/2 TBSP curry powder (or to taste)

2 TBSP flour

1 bay leaf

1/4 tsp allspice

1/4 cup cream or half and half

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Place first six ingredients (through salt) in large saucepan. Cover and simmer for 1 hour. Remove chicken. Discard skin and bones, and cut meat into small pieces. Strain broth. Put in fridge or freezer until fat has risen to the top and can be skimmed off.

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Cook chopped onion and apple in butter for a few minutes. Add mixed flour and curry powder and cook another minute, stirring all the time. Add broth, bay leaf and allspice. Cover and simmer for 30 minutes. Add chicken pieces and simmer for 15 minutes.  Stir in cream or half and half.

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Optional: serve with rice.

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THE HISTORY OF MULLIGATAWNY SOUP.  

Literally meaning "pepper water," mulligatawny soup was a favorite of the British in colonial India. Traditional mulligatawny is a curried flavored pea and lentil peasant soup. Originally the soup was enriched with coconut milk and embellished with almonds and apples.  Like many other traditional dishes, you can probably find several dozen Mulligatawny soup recipes!

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