Mulligatawny Soup

Ingredients

• 1 medium chicken
• 1.75 liters white consommé (light poultry or meat stock)
• 0.5 carrot, sliced thin
• 0.5 onion, sliced thin
• 1 bouquet parsley and celery bouquet garni
• 25 grams mushroom trimmings
• 1 medium onion, chopped
• 50 grams butter
• 20 grams cornstarch (or potato starch)
• 1 teaspoon curry powder
• 1.5 deciliters heavy cream
• 195 grams rice à l'Indienne

Instructions

1. Cut the medium chicken into pieces suitable for fricassée. Cook it in the white consommé with the sliced carrot, sliced onion, bouquet garni (parsley and celery), and mushroom trimmings until the chicken is tender.
2. In a separate pan, color the chopped medium onion gently in the 50 grams of butter without allowing it to brown. Dust with the cornstarch and curry powder. Pour in the cooking liquid from the chicken (reserved), and let it simmer very gently for 10 minutes, stirring occasionally.
3. Pass the soup through fine cheesecloth (étamine), then skim off any fat and impurities from the side of the pot for about 15 minutes. Complete the soup by adding the 1.5 deciliters of heavy cream.
4. Trim the chicken pieces and place them in the serving tureen. Pour the finished broth over them, passing it through a fine chinois (conical strainer) to ensure clarity.
5. Serve the rice à l'Indienne separately on the side.