Mulligatawny Soup ( Chicken ) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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An Indian dish adopted by the Brits during their occupation. I love this combination of tart and spicy. Try basmati or jasmine rice for a nice change. Ingredients:
2 tablespoons butter |
2 tablespoons flour |
1 medium onion, diced |
1 large carrot, diced |
3 stalks celery, diced |
1 large granny smith apple, peeled, cored, & diced |
1 leek, washed and diced |
2 tablespoons curry powder |
1/2 teaspoon cayenne |
1 tablespoon ground almonds (optional) |
1 tablespoon ground pecans (optional) |
6 cups warm chicken stock or 6 cups vegetable stock |
1/2 cup heavy cream or 1/2 cup coconut milk |
2 cups cooked chicken, diced |
1 cup cooked rice |
salt and pepper |
Directions:
1. Saute onion, carrot, celery, leek, in butter until soft.
2. Add apple, curry, cayenne and ground nuts and cook several minutes.
3. Stir in flour and cook several more minutes.
4. Gradually add warm stock and cream, simmer until vegetables are tender.
5. Add chicken and rice and simmer 5 minutes.
6. Season with salt and pepper and garnish with sliced scallions.
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