Mulligatawny – Cappuccino

Ingredients for 4 servings:

• Soup :
• 800 g chicken
• 1 carrot(s)
• 1 leek
• 1 apple
• 2 bananas
• 3 tbsp curry (Madras), hot
• 1 tsp peppercorns, white
• 1 red chili pepper(s)
• 750 ml broth
• 1 carrot(s) , for the garnish and
• 1 spring onion(s)
• 250 ml low-fat milk
• Saffron

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A light version of the classic soup

I use half a free-range chicken for the soup, which weighs about 800g. The other half is roasted on another day. You can also use a whole chicken or even a soup chicken, but then you’ll want to add more vegetables, fruit, and especially more spices to the soup. Clean and chop the vegetables and fruit. Sauté the onion and garlic in a little butter, add the chicken, brown them, and add the vegetables and fruit. Add the curry and peppercorns, pour in the stock so that everything is just covered, and simmer over low heat for one and a half hours. Then remove the chicken with a slotted spoon. Pour the soup through a sieve, gently squeezing the vegetables. Let the soup simmer gently with the lid off for 20 minutes. It’s very spicy. Remove the meat from the chicken and cut into small cubes. Cut the second carrot and the spring onion into julienne strips and blanch briefly. Heat the semi-skimmed milk with a pinch of saffron and whisk with a hand blender until frothy. Ladle some chicken and julienne strips into soup bowls and pour over the soup. Add 2 tablespoons of saffron foam to each bowl and gently fold the foam in. The foam softens the spicy soup somewhat, creating a wonderful contrast—very spicy yet very mild, both in your mouth at the same time.