Tuesday, August 18, 2009

Recipe of the Day 8/18

We have this for dinner at least once a month, everyone likes it which makes it a keeper for sure!

Mulligatawny Soup- Serves 6

* 3 stalks celery, chopped
* 3 carrots, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2tbs curry powder- use more for more flavor
* 96oz chicken broth (3 of the cartons)
* 2-3 apples, cored and chopped (i used a granny smith apple)
* 2 skinless, boneless chicken breasts - cut into cubes (I have seen it done with Lamb too)
* salt to taste
* ground black pepper, red pepper, garlic, and onion to taste
* 1 pinch dried thyme\
*1/2 cups raisins- optional
* 1/2 cup milk or cream

* 1 cup rice, 2 cup water

Directions: Cook Rice on the side. In soup pot saute carrots, garlic, onion, and celery in the butter, about 5 minutes, or until onion is clear. Add curry powder and flour, stir rapidly until it begins to get clumpy and stick to the bottom of the pot. Add chicken broth, stir well. Cover, bring to a boil, reduce heat and simmer about 20 minutes. Add chicken, apple, raisins, and remaining spices. Cover and continue to simmer another 20 minutes, or until chicken is done. Add the rice and the milk, let cook another 5-10 minutes.
I served it with some whole wheat Naan bread I got at the store. was pretty fabulous :)

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