Mulligatawny Soup

So, I watch the food network. A lot. It’s pretty much all I watch without Netflix. Aside from The Walking Dead and Game of Thrones, but let’s not go into that obsession filled hole of “Oh my glob!!!!”. Though I will say I think it’s awesome that Game of Thrones S4 started like a week or two after The Walking Dead S4 ended. It’s like AMC and HBO looked at each other and said, “lets fill the holes.” And this is the first year I started watching these shows so I went from binge-watching obsessively to throwing tantrums every Sunday night at 10 because it’s going to be another 167 hours before I can watch the next episode.

And can I say one thing about The Walking Dead? (Spoiler alert):

 

 

I TOTALLY CALLED IT ABOUT TERMINUS CANNIBALS AND ALL! suck it.

 

Okay. You did not come here today to talk about TWD or GOT or my TV viewing habits. You came for some soup. I never would have heard about that soup without the food network. I heard the ingredients in this and just…It made me curious. Would it work? Why would it work? How would it work?

The three main components in this soup I would say are: chicken, granny smith apples, and curry powder.

So what you do is:

  • 1/2 cup chopped onion (half an onion)
  • 2 stalks celery, chopped
  • 1 Carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half – cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated, Though if you don’t have any, regular milk works as well.

 Dice the onion, celery, and carrot up. Throw them in the soup pot with the butter. Saute them until they’re all cooked. Then you add the flour and curry and make the roux. Cook that for about 5 minutes and then add the chicken broth. Bring the soup base to a boil and drop the heat down and simmer for about a half hour.While the soup is simmering, take your chicken breast and dice it up pretty small. It’s better to dice it up before you cook it so it will cook faster and not dry out. Salt and pepper the pieces lightly and brown it in a nice hot pan. Then measure out the rice and dice up the apple.Now throw the cooked chicken, apple, thyme and rice in the soup pot. If you don’t have heavy cream, now you’re going to want to throw in about a cup of regular milk. If you do have heavy cream, hold onto that for a while still.Keep the soup simmering until the rice is cooked. About 15-20 minutes. Stir occasionally. Serve!

 

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