Mulligatawny Soup
Mulligatawny Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of vegetables, chicken, and spices, and is sure to warm you up from the inside out.
Mulligatawny Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of vegetables, chicken, and spices, and is sure to warm you up from the inside out.
- 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.
The Danger of Raw Flour
Adding all-purpose flour directly to liquid creates unappealing lumps because starch granules swell instantly on the outside while remaining dry inside. Toasting the flour alongside the butter, onions, celery, and carrot for the full five minutes listed in the instructions cooks out the raw taste and allows the fat to coat the starch grains. This creation of a blonde roux forms the essential structural foundation that prevents the curry powder from separating into an oily film later.
Controlling the Spice Bloom
Curry powder contains fat-soluble aromatic compounds that require heat to release fully before any liquid enters the pot. Stirring the spice directly into the hot fat and flour mixture for precisely 60 seconds toasts the ground seeds and roots without scorching them. Direct heat transforms muted, dusty spice powders into a vibrant flavor base that permeates the chicken broth during the thirty-minute simmer.
Managing Dairy Integration
Heavy cream curdles when exposed to high heat and acidic ingredients like chicken broth or apples. Heating the dairy separately before stirring it into individual bowls prevents thermal shock and preserves a velvety texture. Swapping heavy cream for whole milk reduces richness significantly, though the lower fat content requires gentle warming to avoid separation upon contact with the hot soup base.
