The inspiration for this Anglo Indian soup was southren Indian “pepper water” or rasam, which certaninly did not include apple, curry powder and chicken. This flavorful soup is still a favorite among Westernized middle-class Indians, who enjoy it in their private clubs.
- 2 tablespoons oil
- 1 teaspoon minced garlic
- 3 cloves garlic, crushed
- 1 large onion, sliced
- 2 tablespoons chickpea flour or besan
- 1 green apple, peeled and diced
- 1 teaspoon ground cumin
- 1 teapsoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 2 medium tomatoes, blanched, peeled and diced
- 1 bay leaf or 1 teaspoon thyme
- 1 teaspoon coarsely ground black pepper
- 3 cups (750 ml) chicken stock or 2 chicken cubes dissolved in 3 cups (750 ml) boiling water
- 1/2 cup (125 ml) coconut cream or 1 cup (250 ml) milk (optional)
- 1-2 tablespoons boiled rice (optional)
- 1 cup (125 g) cooked chicken, shredded
Heat the oil in a saucepan, add the ginger and garlic and stir-fry for 2 minutes. Add the onion and stir-fry for 2 minutes. Add the onion and stir-fry until the onion is transparent.
Add the chickpea flour, apple, cumin, coriander, turmeric, cloves, tomatoes, bay leaf, black pepper, red pepper, chicken stock and coconut cream. Bring to a boil, cover, then reduce the heat to low.
Simmer for 45 minutes then process in a blender. Add the rice, if using and chicken, stir well and serve with lemon wedges.