"Soup for You!" I recently visited my son in Dover, NH for a photo session. We stopped at a nice little soup and sandwich place (Loaf and Ladle) near his studio to grab some lunch. The soup of the day was Mulligatawny. I hadn't had Mulligatawny in ages and was excited to see it on the menu. I always loved this soup which has a British-South Indian origin. The combination of curry, chicken, veggies, rice, and apples gives it a sweet and savory flavor. I reminded myself that I had to make this soup when I got home. My version is more of a "stoup" (Rachel Ray's term for a cross between soup and stew). It is very thick and hearty- you can practically eat it with a fork. The trick is to chop the chicken, veggies, and apples so they are all the same size. Get some nice crusty bread for dipping and you have a full meal. Delicious! I think the Soup Man on Seinfeld would approve!
Mulligatawny Soup- Chunky Version
2 chicken breasts
4 celery stalks
4 carrots
1 large yellow onion
2 Granny Smith apples
3 T of butter or olive oil
1 T of flour
2 T of curry powder
6 cups chicken broth (a rich chicken stock is best)
1 c cooked rice
1/4 tsp thyme
1/2 tsp black pepper
1/2 c of half and half or cream or coconut milk
salt to taste
1. Cook the rice and set aside.
2. Dice chicken breasts into small pieces, about 1/2 inch. Saute chicken in a skillet until just barely cooked. Set aside.
3. Put butter or olive oil in a Dutch oven or soup pot.
4. Dice onion, celery, and carrot (same size pieces as chicken). Put in pot and saute in butter or oil for about 3 minutes until barely soft. Turn off heat and sprinkle flour over veggie mixture. Stir thoroughly to mix. Then add curry powder and stir thoroughly to mix. Turn heat back on and cook, stirring, for 3 minutes on medium heat.
5. Add chicken, thyme, and pepper, and pour in chicken broth. Simmer for 30 minutes.
6. While soup is simmering, dice apple so pieces are same size as other ingredients.
7. After soup has simmered for 30 minutes, add apples and rice and simmer for 10 more minutes.
8. Turn off heat and stir in half and half or cream (I prefer coconut milk). Serve immediately or refrigerate for later. Flavors will develop and become even more intense as soup rests.
This recipe makes about 8 servings.
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