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
  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.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/10/25/ambrosial-mulligatawny-soup/