Prep 10 mins
Cook 30 mins
This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.
- 1 garlic clove, minced
- 1⁄4 teaspoon cumin seed, ground
- 6 whole cloves, finely crushed
- 1 tablespoon curry powder (or to taste)
- 1⁄4 teaspoon ginger, ground
- cayenne pepper
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 (4 -4 1/4 lb) roasting chickens, cut into serving pieces
- chicken giblets, coarsely chopped
- 3 stalks celery, with leaves, thinly sliced
- 2 large onions, chopped
- 2 carrots, diced
- 1 leek, thinly sliced (white part only)
- 11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
- salt & pepper, freshly ground
- 2⁄3 cup long grain rice
- 2 medium apples, peeled, cored and diced (tart)
- 1 cup plain yogurt
- 2 tablespoons fresh lemon juice (or to taste)
- 2⁄3 cup whipping cream, warmed
- chopped fresh parsley, to garnish
- lightly toasted sliced almonds, to garnish
- Combine garlic and spices.
- Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
- Add giblets and saute until cooked through.
- Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
- Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
- Add to chicken.
- Stir in remaining stock and season with salt and pepper.
- Cover and simmer 30 minutes.
- Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
- When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
- Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
- Degrease soup if necessary.
- Stir in lemon juice, then blend in cream.
- Taste and adjust seasoning.
- Pour into heated tureen and sprinkle with parsley and almonds.
Love this soup. I have been making this same recipe for 30 years. I got it from Bon Appetit Feb. 1980.
Yum! Yum! Yum! This was a beautiful soup for a cool Fall evening. Very hearty, very delicious. I had made chicken broth the day before, using a whole stewing chicken. So I used my homemade broth and the meat from the stewing chicken. I loved the way the yogurt thickened up the soup and made it nice and creamy (along with the cream, of course!) The only change I would make is to use a different kind of apple. Mine were Royal Gala, and they floated! I'm sure other varieties don't float, do they? So it made it seem like there was too much apple. I really liked the apple in the soup, but I also might cut down a bit on it next time. I will certainly make this soup again!
Simply amazing. I used chicken breast and tripled the amount of curry. Took a lot longer than 40 minutes to make though.