Mulligatawny Soup ( Chicken )

An Indian dish adopted by the Brits during their occupation. I love this combination of tart and spicy. Try basmati or jasmine rice for a nice change.

• Ready In: 50 mins
• Serves: 5-6

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 1  medium onion, diced
• 1  large carrot, diced
• 3  stalks celery, diced
• 1  large granny smith apple, peeled, cored, & diced
• 1  leek, washed and diced
• 2  tablespoons curry powder
• 1⁄2 teaspoon cayenne
• 1  tablespoon  ground almonds (optional)
• 1  tablespoon ground pecans (optional)
• 6  cups  warm  chicken stock or 6  cups  vegetable stock
• 1⁄2 cup heavy cream or 1⁄2 cup coconut milk
• 2  cups  cooked chicken, diced
• 1  cup cooked rice
•  salt and pepper

Directions

1. Saute onion, carrot, celery, leek, in butter until soft.
2. Add apple, curry, cayenne and ground nuts and cook several minutes.
3. Stir in flour and cook several more minutes.
4. Gradually add warm stock and cream, simmer until vegetables are tender.
5. Add chicken and rice and simmer 5 minutes.
6. Season with salt and pepper and garnish with sliced scallions.