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Return to January 8, 2010
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Nancy,
This is one of our favorite soups. It's filling and very
satisfying on a cold day.
Mulligatawny Soup
1 medium onion
3 stalks celery
2 medium carrots
1/2 cup butter
3 Tbls all-purpose flour
3 tsp curry powder
6 cup chicken broth
1 Granny Smith apple
1 tsp minced garlic
1/4 tsp cayenne pepper
¼ tsp cumin
1/4-1/2 tsp ground ginger
1/4 tsp salt & ¼ tsp pepper
1/2 tsp dried thyme
3/4 cup white rice
1 cup heavy cream
3/4 cup plain yogurt
12.5 can quality brand premium chunk chicken (can cook and
cut your own if you like – breast meat preferred)
Cut apple into chunks and place in blender with about 1 cup
of chicken stock. Puree, then add all spices except for
curry & cumin, but no need to mix. Set aside.
Chop the onion, celery, & carrots , and sauté in a large pan
in the butter. Add the flour, curry, & cumin, & cook 5 more
minutes.
Add 1-2 cups of chicken stock to cool down a little, & then
puree in blender.
Pour into a large pot, & add the rest of the chicken stock.
Mix well & bring to a low boil over medium heat.
Simmer about 1/2 hour, uncovered, stirring occasionally.
Add the rice, chicken, & apple and spice puree. Cover &
simmer 30-40 minutes, stirring occasionally to avoid
sticking to the bottom of the pot.
Before serving, blend in the yogurt & cream.
This is an Indian soup and is wonderful comfort food.
Teresa in SC
http://www.nancyskitchen
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