Mulligatawny Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large carrot, boiled until "just" cooked
1/6 cup of unsalted butter
1/2 cup of yellow onion, diced
1 carrot raw, diced
1 1/2 ribs celery, diced
2 Tablespoons flour
1/3 Tablespoon of curry powder
2 2/3 cup chicken broth
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon fresh thyme
1/3 teaspoon mace powder
1/2 teaspoon mace powder
1/2 teaspoon lemon zest
1/2 cup Granny Smith apples (peeled, cut into 1/2" cubes)
1/3 cup of heavy cream, warmed first
1/6 cup apple cider
2/3 cup grilled chicken
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Directions: |
Directions:1) Sauté the onion, raw carrot and celery in the butter, slowly until limp. Do not brown.
2) Add flour and curry powder; stir and cook to a golden roux (4 - 5 minutes)
3) Add chicken broth and bay leaf; bring to a boil - simmer on low for 5 minutes.
4) Add salt, pepper, thyme, mace, lemon zest and diced apples. Simmer 15 minutes - remove from heat and cool.
5) Remove bay leaf from soup, and puree soup in a blender or food processor.
6) Return pureed soup to pot. Add chicken and pre-cooked, cubed carrots. Warm over med-low and add the warmed cream and cider. Stir to incorporate.
7) Garnish with toasted coconut and fine dice of skin-on green apple. |
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Personal
Notes: |
Personal
Notes: I sneaked this recipe from the English pub, where I once worked. It is a delicious soup that is hard to find. People used to come to the Fox & Hounds just for this soup.
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