Recipe - Mulligatawny

2 teaspoon Canola oil
2 lg Onions coarsely chopped
2 lg Celery stalks coarsely
Chopped
1 lg Garlic clove minced
4 cup Chicken stock defatted
2 lg Apples * see note
2 md Carrots coarsely chopped
One fourth cup Fresh parsley coarsely
Chopped
2 tablespoon Sweet red peppers
Coarsely chopped
1 cup Water
One half cup Boiling potatoes peeled &
Diced
2 One half teaspoon Curry powder
1 teaspoon Chili powder
One half teaspoon Ground allspice
One fourth teaspoon Dried thyme
One fourth teaspoon Black pepper
1 One half pound Chicken wings
1 pound Chicken breast halves
Without skin
1 One fourth cup Tomatoes, canned chopped
Salt

Combine oil, celery, onions, and garlic in a large pot. Cook over medium
heat, stirring, until onions are limp (45 minutes). Add a tablespoon of
chicken stock if necessary to prevent vegetables from burning. Add apples,
carrots, parsley, and sweet pep pers and cook, stirring, 34 minutes
longer. Stir in remaining stock, water, potatoes, curry powder, chili
powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil;
then lower heat and simmer, covered, 1 hour and 510 minutes. Remove pot
from heat. Remove chicken from pot. Discard chicken wings and set chicken
breasts aside to cool. Skim off and discard fat on soup surface, using
large, shallow spoon. Stir in tomatoes.

Using a measuring cup, scoop about 2 cups vegetables and liquid from pot
and transfer to a blender or food processor. Blend or process until
mixture is completely pureed. Return puree to pot. When chicken breasts
are cool enough to handle, remove meat from bones and cut into bitesized
pieces. Return meat to pot and add salt if desired. Reheat until mixture
is piping hot. Will keep in refrigerator for 3 days.

Recipe By : Skinny Soups

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip