MULLIGATAWNY SOUP
About 6 cups; 4 servings
A comforting, Anglo-Indian classic.
Heat in a soup pot over medium heat:
- 4 tablespoons (½ stick) butter or ¼ cup vegetable oil
Add and cook, stirring, until softened:
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
Stir in:
- 1 ½ tablespoons all-purpose flour
- 1-inch piece ginger, peeled and minced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
Cook for another 3 minutes. Add:
- 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
- 8 ounces boneless, skinless chicken thighs, cut into ½-inch chunks
- ½ cup long-grain white rice
- ½ to 1 teaspoon salt, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 bay leaf
Simmer, partially covered, until the rice is tender, about 20 minutes, then remove the bay leaf. Immediately before serving, stir in:
- ½ cup heavy cream or canned coconut milk
- ½ cup diced tart apples
Heat through, but do not boil. Top each soup bowl with:
- (A spoonful of yogurt)
- Chopped cilantro
Serve with:
- Lemon wedges