Mulligatawny Soup
Sauteed 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.
Sauteed 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.
- salt to taste
- 1/2 cup chopped onion
- 1/4 cup butter
- ground black pepper to taste
- 2 stalks celery chopped
- 1 carrot, diced
- 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
- 1 pinch dried thyme
- 1/2 cup heavy cream heated
- Carbohydrate 10.8441152103675 g
- Cholesterol 647.254583376556 mg
- Fat 134.619438660303 g
- Fiber 0.799984382185488 g
- Protein 153.446501563068 g
- Saturated Fat 42.4190196271626 g
- Serving Size 1 1 Serving (877g)
- Sodium 1248.23313202975 mg
- Sugar 10.044130828182 g
- Trans Fat 11.2179743064868 g
- Calories 1908 calories
Step-by-step
- 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.
- Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Should the mirepoix melt entirely into the broth or retain a distinct bite? Achieving the right mouthfeel in this dish depends heavily on how the aromatics are initially handled in the fat. Sautéing the chopped onion, diced carrot, and celery in butter until translucent softens their cellular walls without browning them too deeply, creating a tender foundation for the soup. Allowing the all-purpose flour and curry powder to cook together for five full minutes after the vegetables soften is essential, as this eliminates the raw flour taste and allows the starches to properly absorb the fats.
Controlling texture requires strict attention to the order in which secondary ingredients enter the pot. Adding the white rice, chopped apple, and diced chicken breast simultaneously ensures they finish cooking within the targeted fifteen to twenty minute window. Rice starches will break down and thicken the surrounding liquid as they swell, but over-simmering will turn the grains into a paste and disintegrate the apple pieces into the broth entirely.
Judging doneness without a thermometer relies entirely on visual and textural cues rather than internal temperature readings. Pressing a grain of rice between two fingers should yield no hard core, while the chicken pieces must turn completely opaque and flake apart easily under the back of a spoon. Removing the pot from the heat source immediately when these criteria are met prevents the meat from tightening further and drying out.
Integrating the heavy cream at the very end preserves the velvety consistency of the finished preparation. Heating the cream separately before stirring it into the warm soup prevents the dairy proteins from curdling upon contact with residual heat. Serving the bowls immediately guarantees that the contrast between the smooth broth, tender grains, and soft aromatics remains distinct on the palate.
