Mulligatawny Soup

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

6 chicken breasts, cut into 3/4" cubes
3 tbsp extra virgin olive oil
2 cups onion, small dice
1 cup celery, small dice
1 cup carrot, small dice
2 tbsp garam masala
1 tsp dry thyme leaves
2 tsp turmeric
1 Granny Smith Apple, peeled and grated
3/4 cup flour
1 L chicken stock, hot
1 can coconut milk
1/2 cup white wine
1/2 cup long grain white rice, uncooked
Salt and pepper, to taste
Heat oil over medium-high heat and brown chicken. Add vegetables, reduce heat to medium and sweat until the onion becomes translucent. Add herbs, spices, apple and flour. Cook for 3-5 minutes and remove from heat. Add the hot chicken stock a cup or two at a time, stirring/whisking constantly so as not to create lumps. Once all the stock has been added, return to medium heat and allow the soup to simmer and thicken slightly. Stir often. Add the coconut milk, white wine and rice. Once the rice is cooked, season to taste and serve. Yield: 1 L of soup

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