Mulligatawny Soup
Servings: 4
Ingredients
2 TBSP unsalted butter
1/2 cup diced carrots
2 ribs of celery, diced
1 yellow onion, diced
1/2 an apple - cored ,peeled and grated
boneless skinless chicken breast, cubed {about 10oz)
2 cloves cloves garlic, minced
1 tsp fresh grated ginger
6 cups chicken broth
1 cup red lentils
1 1/2 TBSP flour
2 TBSP curry powder
1/2 tsp cayenne pepper
1/2 tsp salt
1 bay leaf
1/2 cup heavy cream, room temperature
Directions
1. Over med-high heat in a dutch oven or large soup pot cook saute the onion, carrot and celery in the butter for about 6 to 7 minutes, stirring often.
2. Stir in the garlic and ginger, cook for 30 seconds or until fragrant. Add the flour, curry, cayenne and salt and stir constantly for 1 to 2 minutes.
3. Add the chicken broth and bay leaf and stir scraping the bottom of the pan to remove and loose bits. Bring to a boil then reduce heat to medium-low and simmer 15 minutes.
4. Add the chicken, lentils and apples. Increase the heat to medium-high until it begins to boil then reduce to medium-low and cook for about 25 minutes or until lentils are cooked, stirring occasionally.
5. Discard the bay leaf and stir in the heavy cream.
2. Stir in the garlic and ginger, cook for 30 seconds or until fragrant. Add the flour, curry, cayenne and salt and stir constantly for 1 to 2 minutes.
3. Add the chicken broth and bay leaf and stir scraping the bottom of the pan to remove and loose bits. Bring to a boil then reduce heat to medium-low and simmer 15 minutes.
4. Add the chicken, lentils and apples. Increase the heat to medium-high until it begins to boil then reduce to medium-low and cook for about 25 minutes or until lentils are cooked, stirring occasionally.
5. Discard the bay leaf and stir in the heavy cream.
