Wednesday, February 27, 2013

Mulligatawny Soup - Seriously AMAZING

Found this recipe online, tweaked it a bit, and holy cow do we LOVE it! It is so easy and full of flavor! I was skeptical of the apple, but holy bajeezes it makes for a taste explosion!
I made this in about an hour and a half, but most of that time was spent doing something else and stopping by the pot to stir. 

Mulligatawny Soup


1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 T flour
3 t curry powder
4 cups chicken broth
1/2 apple, cored and chopped*
1/4 cup white rice
2 skinless, boneless chicken breasts**
salt and black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated


1.  Saute onions, celery, carrot and butter in a large soup pot.  Add flour and curry, and cook five more minutes.  Add chicken stock, mix well and bring to a boil.  Simmer about 1/2 hour.
2.  Add apple, rice, chicken, salt, pepper and thyme.  Simmer 15-20 minutes, or until rice is done. 
3.  When serving, add hot cream.

* I used a Granny Smith apple because that was what we had in the fridge.  Use what you choose!
** Chicken:  There were no specific instructions on how to prepare the chicken, so I cooked them in a fry pan with a bit of olive oil for a bit and then threw them in the oven.  The chicken was incredibly tender and juicy!
This is excellent reheated as well!  The flavor only seemed to increase.  I can say this with certainty becaue I am writing this post during my leftover soup lunch!  YUM. Also, I absolutely love having a chopper thing for veggies! The onions, celery and carrot were chopped and ready to go in no time!
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