Friday, January 14, 2011

Yes-Soup For You!

I found a great recipe for Mulligatawny soup and made it on Thursday night. Here is my version of it, with vegetarian options listed in green:

1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced (vegetarians use more)
1 cup baby carrots, sliced
2tbsp olive oil
1 1/2 tbsp all purpose flour
2 tsp curry powder - or to your liking
4 cups chicken stock (or veggie broth)
1 medium apple, peeled, cored & chopped
1/4 cup rice or 1 cup potatoes
1 boneless, skinless chicken breast cut into cubes, cooked if you like (or omit)
Pinch thyme leaves
Salt & Pepper to taste

  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice/potato, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice/potato is done.

A few other ways to enjoy:
-Thicken soup with heavy cream and heat thoroughly
-Play around with the ingredients
-With Wine!

We paired it with Summerhill Ehrenfelser 2008, which I consider "the sister of Gewurtz" and my 2nd fave white of all time. Other great whites that would go with this are Viognier, Riesling, Vidal, and of course, Gewurztraminer.

This is a super healthy recipe (depending on sodium levels in the broth) that will make your kitchen smell good the day after. This soup is also good reheated as leftovers. Enjoy!

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