crisp granny smith
♥
market fresh
Mulligatawny Soup
♥
exotic
blend of seasonal apples, fragrant spices, rice and chicken
curried heat
welcome on a chilly autumn evening
sun setting early behind
the sharp edge of our golden planet
♥
♥
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!
Ambrosial Mulligatawny Soup
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
- 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.
- 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.
Oh, I’ve always wanted to make this soup, but never did!
You are inspiring me for sure… lovely way to welcome a chilly evening…
and those apples are soooo beautiful!
It’s always such a pleasure to visit your blog, Smidge – it has to be one of the most creative I view. I love your images and the Granny Smith colour that runs through them. It’s not exactly soup weather here in Oz but that’s a soup that I’m sure has wonderful flavours xx
LOVE SOUPS! The photos look scrumptious!
🙂
V
Amazing photos!
Lovely shots! I adore this soup but have never thought to make it…great post 🙂
Lovely recipe. I have fond memories of mulligatawny soup when I was a child. It was also labelled “Mock Turtle Soup” which, to a young non PC mind, added a frisson of excitement at the exotic, imagined nature of the soup.
I have never tried this soup but now that I have seen your version, I must try it soon. I also have been organizing my spices as well. I looks like I have been traveling all over the world as my kitchen is an international melting pot.
It is very cold out today and how I would love a large bowl of your soup.
I have to admit, I first admired the photos before I read the post – I love the green!!! Gorgeous! now, on to the actual recipe :)…. what a treat! how Fall like using apples! I have heard of this soup, though never tried it. Looks like this is going on my list!
Oh, your Mulligatawny soup looks wonderful. And you’ve added apples! I love this soup and my version is nothing like yours. I will be trying this soon!
What a fantastic soup! Such wonderful spices. I was never sure what Mulligatawny Soup really was, but your recipe is indeed a very aromatic blend of complimentary tastes. I’d love this. And your photos, Smidge, are just gorgeous. Your photography just gets better and better! 🙂
What a great soup, Barb! Love the mix of the apple and curry flavors in other dishes and bet they work quite well in this soup, too. I’ve never made a mulligatawny soup but you sure do make it enticing. And I agree with Debra. You’re photography here is beautiful.
Thanks, John, I finally am beginning to understand the different parts of my camera. But there’s so much I don’t know still.. like white balance and such. So much to learn, so little time, lol!
Oh, my goodness! I’m dying to taste this soup! The flavors sound amazing and the soup looks delicious!
Extraordinary Smidge!! Absolutely beautiful! (I’ll confess something to you – one of the very first things I made as a young twenty-something was mulligitawny soup. What was I thinking? Had never tasted one before and had no idea what it OUGHT to taste like. If I’d been smart – and I really wasn’t too – I’d have waited [ahem] years for THIS one. This is surely what it’s supposed to taste like!) Lovely photos too!! xx
Well, there you have it spree.. you were already trying to cook at a young age and I was just focused on eating:) We’d have got along famously!!
Barb, this soup is absolutely gorgeous in every sense. It’s on my pin list :). (did you create your own website? I’m always overwhelmed by its staggering beauty… truly, it’s a sensory delight).
Everything on this website was done by me Kelly, I have a real love for digital websites. If you want some tips, just email me:D And thank you!
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