This post is kinda stolen from a St Thomas More Primary School fundraising cookbook.  

I’m told that this soup originates from East India, but I discovered it thanks to my mother’s best friend.  And I’ve cooked it for lots of people I love.

This is, without a doubt, the yummiest soup I have ever made.  And my hubby’s favourite too.  It almost has me willing for wintery weather to justify this warming up.    

MULLIGATAWNY SOUP

Ingredients

2 large skinless chicken breasts
2 tablespoons plain flour
1 large zucchini
2 sticks celery
1 medium brown onion
1 large Granny Smith apple
2 tablespoons butter
1.5 litres chicken stock
2 teaspoons curry powder (less if you prefer it milder)
¼ cup rice, uncooked
¼ cup cream
Juice of half a lemon
1 tablespoon chutney

Method

Melt butter over a low heat in a saucepan.
Add curry powder.
Fry off diced chicken that has been tossed in flour.
Add diced zucchini, celery, onion, apple and fry off gently.
Add stock and bring to the boil while stirring.
Reduce heat and simmer for one hour.
Add rice and simmer for a further 15 minutes.
Add lemon juice, chutney and cream and stir through while simmering gently for five minutes.
Serve in deep bowls and eat heartily.

Try it and do let me know what you think.

Love to hear what you look forward to cooking/eating this winter.