Mulligatawny must be on a lot of bloggers minds these days! After my soup was made and photos taken, I was finishing up research on the history of mulligatawny when I came across Ahaar’s blog-Pleasure and Substance with a posting on mulligatawny soup and entered in JFI for Coconut hosted by Ashwini at Food For Thought. I had almost decided not posting my mulligatawny soup, but when I saw that Ahaar’s version of mulligatawny was much different from mine, I changed my mind. Here is my version of Mulligatawny Soup adapted from Bon Appetit and is my entry in Waiter, There’s Something in my–Stew blog event hosted by Cook Sister, Passionate Cook and Spitoon Extra. Ingredients6 whole cloves garlic, crushed1/4 teaspoon cumin seeds, ground3 whole cloves, finely crushed1 tablespoon curry powder(Madras)1/4 teaspoon ground ginger1/4 teaspoon cayenne powder1/4 cup unsalted butter4 boneless chicken breasts, diced large3 stalks celery, sliced2 large onions, chopped2 carrots, diced1 leek, white part only, thinly sliced2 quarts chicken stocksalt and pepper to taste2/3 cup long grain rice2 large tart apples, peeled, cored and diced1 cup Greek yogurt2 tablespoons fresh lemon juice2/3 cup whipping creamchopped fresh parsley, toasted unsweetened coconut, and toasted sliced almonds, for garnish.Combine garlic and spices. Melt butter, add chicken breast pieces and saute in batches until lightly browned on all sides. Remove chicken and drain all but one tablespoon fat from pot. Add celery, onion carrot, leek and spice mixture-stir well. Add chicken and 2 cups stock. Cook 15 minutes. Add remaining stock and season with salt and pepper. Cover and simmer about 30 minutes. Add rice to soup and cook 15 more minutes. Blend in apples and yogurt. Simmer 10 minutes. Stir in lemon juice and blend in cream.Taste and season with salt and pepper. To serve, ladle soup in bowl and garnish with parsley, coconut and toasted almonds. Serves 12 for a first course or 6 for main dish. Serve with pompadums or French bread.