Wednesday, 9 April 2014

Mulligatawny Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped, peeled Granny Smith apple
  • 1 tablespoon all purpose flour
  • 1 tablespoon Madras curry powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 4 cups chicken stock
  • 1/2 cup uncooked basmati or other white rice
  • 2 cups diced cooked chicken
  • 1/4 - 1/2 cup unsweetened coconut milk

  1. Heat butter and olive oil in a large Dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
  2. Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
  3. Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don't have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
  4. Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 - 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
  5. Ladle into warm soup bowls and serve.
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