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Mulligatawny Soup

1 large garlic clove, minced
1/4 teaspoon ground cumin seed
6 whole cloves, finely crushed
1 tablespoon curry powder or to taste
1/4 teaspoon ground ginger
Cayenne pepper
1/4 cup (1/2 stick) unsalted butter
1 (4 to 4 1/4 lb) roasting chicken, cut into serving pieces
Giblets from chicken, coarsely chopped
3 celery stalks with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek (white part only), thinly sliced
11 cups defatted chicken stock (preferably homemade)
Salt and freshly ground pepper
2/3 cup long grain rice
2 tart medium apples, peeled, cored and diced
1 cup plain yogurt
2 tablespoons fresh lemon juice or to taste
2/3 cup whipping cream, warmed
chopped fresh parsley and lightly toasted sliced almonds (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.


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