Monday, November 4, 2013

Mulligatawny Soup

Tomorrow there may be plowable snow. Plowable snow. Please, no. On the bright side my winter travel schedule is looking quite promising with a cruise to the Bahamas in January, a flight to Denver booked for February and a possible March spring break with the family. These are the things I hold onto when the words "plowable snow" are uttered during the weather forecast. 

I also hold onto soup. This version of Mulligatawny Soup is something I'd call a Grandma's version of Indian food. The recipe is from a cookbook literally called "Grandma's Best-Loved Recipes." I'm not making this up. 

This is your first step: Browning your chicken - make sure to use the same pot you plan to use for your soup - the brown bits on the bottom are priceless. I used boneless, skinless chicken thighs because that is the dirt cheap most economical (and don't leave out the most delicious, most flavorful) type of chicken. Brown it up, reserve it, cool and chop.
Saute some vedge. 
Get out the curry. This little jar of Penzey's heaven is from Travis' sister - the best present giver ever!!! 
Choppity Chop Chop Chop. The soup has a great balance between flavors and textures. Its creamy from the milk, tangy from the apple, slightly textured from the rice, green pepper, carrot and apple, the tomato adds great acidity to cut through the cream, the curry dusted over the vegetables adds amazing flavor and depth, and the chicken gives it some great heartiness. 

Stewity Stew Stew Stew. The soup will be ready quickly. You don't have to wait all day for this beauty. Grandma meets Indian food. Hello. 


Mulligatawny Soup
recipe adapted from Grandma's Best Loved Recipes
yield: 8 servings

prep time: 25 minutes
cook time: 30 minutes

2 tablespoons extra virgin olive oil
1 pound chicken boneless skinless chicken thighs
2 cups carrots, chopped
1/2 green pepper, chopped
2 ribs celery, sliced
1/2 white onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 teaspoons curry powder
1 cup milk
1 tomato, chopped
1 apple, peeled, cored and sliced
1/2 cup cooked rice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Place olive oil in a large Dutch oven over moderate heat. Add chicken thighs and cook through, flipping once, about 12 minutes. Remove to a plate once done cooking. When chicken is cool shred into bite-sized pieces. Meanwhile, in same pot add carrots, green pepper, celery, onion and garlic; over medium heat, saute until softened, about 5 minutes. Dust flour and curry over vegetables and cook over medium heat for about a minute. Deglaze pan with chicken broth. Add milk, chicken, tomato, apple, rice, salt and pepper. Bring to a gentle boil and simmer for 30 minutes. Serve immediately. 

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