Mulligatawny Soup
Daria
You could probably add even more stock to this soup.
ingredients
- 1/3 cup butter
- 2/3 cup flour
- 1 tbsp canola oil
- 1/2 cup each: chopped celery, carrots and onion
- 1.5 tbsp curry powder
- 1 tbsp minced fresh garlic
- 1 carton chicken stock
- 1 can vegetable stock
- 2 cups diced chicken breast pieces (from a rotisserie chicken is fine)
- 1/2 cup 35% whipping cream
- 2 tbsp milk
- 1 cup green pepper
- 2 tbsp each: honey and hot sauce
- 1 1/2 cups diced apple (cored and peeled- about 2 small)
- 2 tbsp chopped parsley
directions
- 1
1. Melt butter and whisk in flour to make thickening roux.
- 2
2. Sauté celery, carrots and onion in oil in large pot over medium heat until tender but not coloured. Add curry, stock and chicken pieces.
- 3
3. Whisk in roux, cream and milk and bring to a boil then immediately reduce to a simmer to thicken.
- 4
3. Add peppers, honey and hot sauce about 10 minutes prior to serving. Add apples and parsley at the last minute. You may use an immersion blender to bring soup to your desired consistency. Taste and season with salt and pepper as needed.
Source: Daria
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