just a smidgen

Ambrosial Mulligatawny Soup

Granny Smith Apples

crisp granny smith

♥

market fresh

Granny Smith Apples

Mulligatawny Soup

♥

exotic

blend of seasonal apples, fragrant spices, rice and chicken

Mulligatawny Soup Recipe

curried heat
welcome on a chilly autumn evening

sun setting early behind
the sharp edge of our golden planet

♥

Mulligatawny Soup Recipe

♥

I’ve begun reorganizing my spices
{ we’ve a surfeit of spices.. more on that in a later post }

whilst mulling them over, I pondered additions of

chinese five spice
coriander
roasted pepitas
{ pumpkin seeds }
white wine..

 the splash of wine a surprise..

♥

subtle and definitely ambrosial

 fragrant granny smith mingled with curry and white wine..

a coquettish taste of autumn!

Mulligatawny Soup Recipe

Ambrosial Mulligatawny Soup
 
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Ingredients
  • 1 cup sweet onion, diced
  • 4 stalks of celery, diced
  • 6 sweet carrots, diced
  • 3 tbsp butter
  • 3 tablespoons all-purpose flour
  • 4 teaspoons curry powder
  • 2 x 900 ml chicken stock
  • 3 Granny Smith apples, peeled, cored and diced
  • 1 cup long grain white rice
  • 1 cup cooked diced chicken (pre-roasted chicken from the deli section at the grocers)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • 1 tsp coriander
  • 1/4 tsp ground ginger
  • 1 tsp Chinese 5 Spice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup white wine (I used Pinot Grigio), set aside
  • 1/2 cup 15% cooking cream, heated slightly in the microwave, set aside
  • extra cups of water if too thick
  • pepitas (pumpkin seeds), roasted
Instructions
  1. Measure the butter into a heavy bottom dutch oven or stock pot. Stir in the onion, celery and carrots and cook over low heat until the vegetables have softened, but not browned. This takes about 10-15 minutes depending on how finely diced your vegetables are. Stir in the flour and curry and cook for an additional 3-4 minutes. Whilst stirring, pour in the chicken stock. Simmer for another 15 minutes. Stir in the apples, rice, chicken and seasonings. Simmer until the apples have softened and the rice is cooked. If the soup becomes too thick, add in a cup or so of water.
  2. Stir in the wine in the last five minutes or so. Remove from the heat and stir in the cream, if using. Serve garnished with slices of apple, pepitas or a drizzle of olive oil.
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Mulligatawny Soup Recipe

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