mulligatawny soup (2)

serves: 6 
prep 20 mins; cook 1 hour
1 small onion, chopped
2 stalks celery, chopped
1 carrot, diced
50g (2 oz) butter
1 ½ tablespoons plain flour
1 ½ teaspoons curry powder
1litre (1¾ pints) chicken stock
½  apple - peeled, cored and chopped
4 tablespoons basmati rice
1 skinless, boneless chicken breast fillet - diced
salt and freshly ground black pepper to taste
1 pinch dried thyme
100ml (4 fl oz) double cream (optional)

Sauté onions, celery, carrot and butter in a large soup pot. Add flour and curry powder and cook 5 more minutes.

Add chicken stock, mix well and bring to the boil. Simmer about ½ hour.

Add apple, rice, chicken, salt, pepper and thyme. Simmer 15 to 20 minutes, or until rice is done.

Stir in cream, if using, and serve.

 

 

 


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