Behind the Recipes
Mulligatawny Soup by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1/2 cup chopped yellow onion
2 stalks celery, chopped finely
1 carrot, diced finely
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white basmati rice
1 skinless, boneless organic chicken breast half - cut into cubes
salt to taste
freshly ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, warmed
PREPARATION:
1. Brown the yellow onions and toss in celery, carrot, and butter in a large soup pot.
2. Add flour and curry and turmeric, and cook 5 more minutes.
3. Add chicken stock, mix well, and bring to a boil. Simmer about 25 - 30 minutes.
4. Toss in apple, basmati rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
Upon serving, add hot cream and more freshly ground pepper.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
