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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from A Century of Forsyth Family Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon canola oil
1 large yellow onion diced
2 stalks celery diced
3 cloves garlic minced
2 Granny Smith apples peeled and diced
1 1/2 teaspoons hot Madras curry powder (see Tip)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1/2 cup white basmati rice
12 ounces chicken breast tenders cut into bite-size pieces
1 cup lite coconut milk
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Directions:
Directions:
Heat oil in a Dutch oven over medium-high heat; add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes.

Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes.

Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more.

Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper.
Personal Notes:
Personal Notes:
Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

 

 

 

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