Mulligatawny Soup
Embark on a culinary journey with our Mulligatawny Soup, a delightful fusion of traditional Indian spices and comforting, creamy textures. This recipe promises a unique taste experience with every spoonful, featuring tender chicken, aromatic curry, and a touch of sweetness from apples. Ready in about an hour, it's a perfect meal for any day that calls for a touch of spice and warmth.
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.