When the temperature dropped and we started wearing sweaters, the very first soup I made was this Mulligatawny. It’s the soup I missed the most over the summer and I couldn’t wait for the broth rich with curry and thickened with cream, each bite a little sweeter from the apple. It so happened that I got a cold the same week and the soup  perfectly soothed a tired throat. This is our family’s current favorite.

This recipe comes from Mel’s Kitchen Cafe, one of my favorite food blogs.

1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
3 tablespoons corn starch
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper
¾ cup whipping cream

In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and stir occasionally until the onion is softened, about five minutes. Add the curry powder and stir. Add the chicken broth and heat to a gentle simmer.

In a small bowl, stir the 3 tablespoons of corn starch with 3 tablespoons of water. Stir the soup continually while pouring in the corn starch mixture. Continue to stir until the soup is thickened. Let the soup simmer for ten minutes. Add the chicken, salt, thyme, pepper and cream and continue to cook until the soup is heated through, about four minutes.

I like keeping the rice separate from the soup so the rice doesn’t suck up all of the broth. To serve: add about 1/3 cup of rice to each bowl and pour a cup or so of soup over the rice. Toast with jam is the perfect, simple accompaniment.

Mulligatawny Soup

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Kristen via Mel's Kitchen Cafe

Serves: 6

Ingredients

• 1 tablespoon olive oil
• ½ onion, chopped
• 1 cup chopped carrots, about 3 large carrots, peeled
• 1 cup thinly chopped celery, about 3 stalks
• 3 tablespoons corn starch
• 2 tablespoons curry powder or 1 tablespoon hot curry powder
• 6 cups low-sodium chicken broth
• ½ Granny Smith or other tart apple, cored, peeled and chopped
• 2 cups cooked rice, white or brown
• 2 cups cooked, diced chicken, about 2 chicken breasts
• 1 teaspoon salt
• ¼ teaspoon dried thyme
• ½ teaspoon black pepper
• ¾ cup whipping cream

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and stir occasionally until the onion is softened, about five minutes. Add the curry powder and stir. Add the chicken broth and heat to a gentle simmer.
2. In a small bowl, stir the 3 tablespoons of corn starch with 3 tablespoons of water. Stir the soup continually while pouring in the corn starch mixture. Continue to stir until the soup is thickened. Let the soup simmer for ten minutes. Add the chicken, salt, thyme, pepper and cream and continue to cook until the soup is heated through, about four minutes.
3. I like keeping the rice separate from the soup so the rice doesn't suck up all of the broth. To serve: add about ⅓ cup of rice to each bowl and pour a cup or so of soup over the rice. Toast with jam is the perfect, simple accompaniment.

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