Mulligatawny Soup

This soup got an immediate thumbs-up from my husband! It's a bit high calorie, so very likely to be a special occasion soup, not a regular thing. Mulligatawny is technically a South Indian soup; its name rightly translates to "pepper water". I highly doubt someone familiar with Indian cuisine would recognize this as Indian food at all... but 'tis tasty regardless.

Mats

1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter (1 stick)
3 tablespoons all-purpose flour
4 teaspoons red curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1/2 c short-grain white rice, unwashed
1 boneless, skinless chicken breast, diced
1/4 teaspoon dried thyme
1 cup room-temperature light cream

 

In a large pot, melt the butter over medium heat. Add the onions, carrots and celery and cook for 5 minutes, stirring occasionally.

Add the flour and red curry powder, stir well so all the veggies are covered with, you guessed it, a roux. Cook for 3 minutes.

Add the rice and stir well, cook for 1 minute.

Add the chicken and chicken stock. Bring to a boil and boil, uncovered, for 30 minutes.

Add the diced apple and thyme, boil for 15 more minutes. You'll want to keep an eye on the soup at this point, as it will have reduced quite a bit and you don't want to burn the bottom.

Take the soup off of heat, stir in cream and serve.