We just got back from a trip to Holland–where my good husband was teaching at Cornerstone College–and there’s nothing I like better, after a long trip, than to sit down to a warm bowl of soup! It’s not too heavy–just right after sitting for hours in the car. When you’re wondering what to serve guests arriving after a lengthy journey, consider serving soup. Soup is almost always the first meal I serve to guests who have been traveling. I love that I can make it up ahead, visit with them while they settle in, then just heat and eat!

This soup–Mulligatawny–originated in India where the  word “œmulligatawny” means “œpepper water”.  Like many of my recipes, I’ve adapted it over the years to suit my taste. The curry powder gives it a unique flavor and the chopped apples offer a bit of sweetness.   This is one of my favorite supper meals in the winter–full bodied but not too heavy. So welcome to my warm and cozy kitchen, where I’ll show you how to make Mulligatawny Soup.

As I’ve mentioned in other soup-making blogs, there are often options, a real plus if an ingredient is not available to you. For instance, for this soup, you can either use deboned chicken, poached chicken cutlets, or you can brown some diced chicken before sautèing your veggies. For this step-by-step blog, I didn’t have any chicken already cooked up, so I opted for the third method: browning my diced chicken in a little oil…

Once it was nicely browned, I set it aside in a bowl, and used the same pan to sautè my veggies. These three vegetables–carrots, celery, and onions–are foundational ingredients in most homemade soups since they add flavor, fiber and color. For the Mulligatawny I also add some minced garlic…see it there in the center?

An aside…You may need to rinse out your pan after browning the chicken…it depends totally on what type of pan you use. Technically, you should be able to just add a bit more oil and saute the vegetables after the chicken, but I found my chicken residue started to burn on the bottom and I had to rinse out the pan before continuing. You may find you don’t need to do that and if you add already cooked chicken to the soup, you’ll do that later in which case you’ll actually begin with this step of sautèing the carrots, celery, onion and garlic.

Once the veggies have softened up a bit–about five minutes of cooking–I added some curry powder…

…some freshly grated nutmeg (of course you can use powdered nutmeg)…

…and a few tablespoons of flour…

I just stir that all up and cook it for a minute or two. The curry aroma begins to fill your kitchen…letting everyone know supper’s on it’s way! The flour needs to be evenly distributed over the veggies…

Now, I add a few remaining ingredients…

…before adding my liquids…first some chicken broth or bouillon…

…some milk…

I stir everything up and heat to a boil, stirring frequently so the flour doesn’t lump up. I used to stir it constantly until it boiled but during several rushed occasions–when I just couldn’t stand there and stir constantly–I found this wasn’t necessary. Aren’t you glad I figured that out for you? Just an occasional stir all around and across the bottom of the pan seems to be enough to keep it from lumping up.

Once it’s come to a boil, I cover it, reduce the heat and let it simmer for 15-20 minutes or until the rice is tender. If I’m making it ahead, I may even just turn it off at this point and just reheat when I’m ready to serve. There’s not enough rice to worry about it being mushy and ruining the soup.

That was easy! And now a nice bowl of homemade soup with a unique blend of flavors and textures is ready to enjoy! No one can believe there is apple in the soup…it actually looks just like potatoes! But the little bit of sweetness from the apples, mixed with the curry, is a delightful combination. Enjoy!

Ciao!

Debbie

Mulligatawny Soup is on p. 57 in O Taste & See Some More!

Mulligatawny Soup

Yield: Serves 6-8

Mulligatawny Soup

Ingredients

  • 1 T. olive oil
  • 2 large carrots, finely chopped
  • 2 ribs celery, thinly sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 T. flour
  • 1-2 tsp. curry powder
  • 1/4 tsp. nutmeg
  • 3 C. (750 ml) chicken broth or bouillon
  • 1 C. (250 ml) milk
  • 1 lb. (500 g) boneless chicken cutlets (approximately 2 double) poached and cut into 1/2-inch pieces (see Poaching Chicken, p. 113)*
  • 1 large tomato, seeded and diced
  • 1 medium apple, cored, peeled and diced
  • 1/4 C. uncooked rice (handful)
  • 1/2 tsp. salt

Instructions

  1. In a large pot, cook carrots, celery, onion and garlic in olive oil for 5 minutes, stirring frequently. Sprinkle with flour, curry powder and nutmeg; cook and stir 1-2 minutes.
  2. Add broth, milk, chicken, tomatoes, apple, rice and salt. Heat to a boil, stirring constantly. Reduce heat and simmer, covered, for 15-20 minutes, until rice is tender.
http://ciaofromdebbie.com/blog/step-by-step-cooking/mulligatawny-soup/

 

2 Comments

  1. 12-8-2011

    It is a soup I should try…sounds so delicious…Grocery store here I come for the ingredients…

  2. 12-8-2011

    Debbie…..wow, this made my mouth water. Thanks for the idea that soup is great to have for traveling guests. Perfect idea that the soup is made ahead of time so you can sit and chat with your guests before you eat. I have all these ingredients on hand (even my nifty zester for my nutmeg!!!!) so I know what’s for dinner tonight.
    Thanks.
    Anna

Leave a Reply

Your email address will not be published. Required fields are marked *