Dive into the rich flavors of Mulligatawny Soup, a dish that perfectly encapsulates the essence of fusion cooking. This “pepper water” soup, as its name translates, is a testament to the culinary blend of Indian spices and British cooking techniques.
With curry powder lending it a distinctive flavor, this recipe brings together tender chicken, crisp vegetables, and creamy textures for a truly comforting meal.
How to Prepare Mulligatawny Soup
- Vegetable Sauté: Begin by melting butter in a large pot over medium heat. Add the chopped onion, celery, and carrot, sautéing them until they become soft and tender, which takes about 5 to 7 minutes.
- Flour and Curry Addition: Stir in the all-purpose flour and curry powder with the sautéed vegetables. Continue cooking for another 5 minutes, stirring frequently to prevent sticking and ensure the flour is fully incorporated.
- Broth Integration: Slowly add the chicken broth to the pot, stirring well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 30 minutes, allowing the flavors to meld together.
- Incorporate Remaining Ingredients: To the simmering soup, add the chopped apple, white rice, cubed chicken breast, dried thyme, and season with salt and pepper to taste. Continue to simmer the soup until the rice is fully cooked and tender, which should take about 15 to 20 minutes.
- Finish with Cream: Just before you’re ready to serve, stir in the heated heavy cream into the soup. This adds a rich, smooth finish to the soup, perfectly balancing the spices.
- Serve Warm: Your Mulligatawny Soup is now ready to be enjoyed. Serve it hot for a comforting and satisfying meal that’s sure to please any palate.
Mulligatawny Soup
Ingredients
- ½ cup chopped onion
- 2 stalks celery chopped
- 1 carrot diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple cored and chopped
- ¼ cup white rice
- 1 skinless boneless chicken breast half – cut into cubes
- 1 pinch dried thyme
- salt and ground black pepper to taste
- ½ cup heavy cream heated
Instructions
- Sauté Vegetables: In a large soup pot, melt the butter over medium heat. Add onions, celery, and carrot, sautéing until they soften, which usually takes about 5 to 7 minutes.
- Add Flour and Curry: Introduce the all-purpose flour and curry powder to the pot with the sautéed vegetables. Cook for an additional 5 minutes, stirring often to ensure the mixture doesn't stick to the pot.
- Pour in Broth: Gradually add the chicken broth to the mixture, stirring well to combine everything. Bring to a boil, then lower the heat and let the soup simmer gently for around 30 minutes to develop flavors.
- Mix in Apple, Rice, and Chicken: Add the chopped apple, white rice, cubed chicken breast, and a pinch of dried thyme to the soup. Season with salt and pepper according to your taste preferences. Let the soup simmer until the rice is fully cooked and tender, which will take about 15 to 20 minutes.
- Stir in Hot Cream: Just before serving, gently stir the heated heavy cream into the soup. This will give the soup a rich and creamy texture that balances out the spices.
- Ready to Serve: Once the cream is well incorporated and the soup is heated through, it's ready to be served. Enjoy your Mulligatawny Soup hot, for a comforting and flavorful meal.
How to Store Mulligatawny Soup
Mulligatawny Soup can be stored for later enjoyment with ease. Once the soup has cooled to room temperature, transfer it into airtight containers and refrigerate for up to 3-4 days. For longer storage, freeze the soup in suitable freezer-safe containers or bags for up to 2 months. When ready to enjoy, thaw the soup in the refrigerator if frozen, then reheat on the stove over medium heat until hot, stirring occasionally. If the soup has thickened upon storage, a little broth or water can be added to adjust the consistency to your liking.