MULLIGATAWNY SOUP
4-6 servings
1 cup diced onion
2 cloves garlic, minced
2 tsp. fresh ginger, minced
2 carrots, diced
4 ribs celery, diced
3-4 Tbsp. butter
3 Tbsp. flour
4 tsp. curry powder
8 cups chicken broth
2 bay leaves
½ cup diced tart apple (Granny Smith is good)
1 cup cooked rice
1 cup diced cooked chicken
2 tsp. salt or to taste
½ tsp. pepper or to taste
¼ tsp. thyme
1 tsp. grated lemon zest (yellow part only)
1 cup half & half or milk (can use everything down to 1% milk, depending how rich a soup you prefer)
Saute onion, carrot, celery, garlic, ginger in butter in large soup pot. Add flour and curry powder; stir and cook about 3 minutes. Pour in chicken broth and bay leaf and simmer 15 minutes. Add other ingredients except cream/milk and simmer 15 minutes more. Immediately before serving, stir in cream or milk.
If you are making a quantity that you won’t use up that day, keep the rice separate and add it to each bowl of soup, so it doesn’t get mushy.
