Mulligatawny

Ingredients:

• 2 teaspoons canola oil
• 2 large onions -- coarsely chopped
• 2 large celery stalks -- coarsely chopped
• 1 large garlic clove -- minced
• 4 cups chicken stock -- defatted
• 2 large apples -- * see note
• 2 medium carrots -- coarsely chopped
• 1/4 cup fresh parsley -- coarsely chopped
• 2 tablespoons sweet red peppers -- coarsely chopped
• 1 cup water
• 1/2 cup boiling potatoes -- peeled & diced
• 2 1/2 teaspoons curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 1/2 pounds chicken wings
• 1 pound chicken breast halves without skin
• 1 1/4 cups tomatoes, canned -- chopped
• salt

Preparation:

• Combine oil, celery, onions, and garlic in a large pot.
• Cook over medium heat, stirring, until onions are limp (4-5 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, 3-4 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 5-10 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 bite-sized pieces.
• Return meat to pot and add salt if desired.
• Reheat until mixture is piping hot.
• Will keep in refrigerator for 3 days.