“So essentially you chose soup over a woman?”
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“It was a bisque.”
I smiled as I pulled the soup out of the freezer, from one of my favorite food swaps yet. The theme? Food from your favorite Seinfeld episode
The weekend before I left to go on vacation, bustling about, making sure my husband had a fridge full of good-for-him things to eat. He smiled and stayed mum. More than capable of cooking for himself, instinctively respecting my need to take care of him from afar.
It’s times like this that remind me how glad I am to be a part of the swap. A buffet of healthy meals at the ready. Delicious ideas I wouldn’t have thought of cooking, without any of the recipe searching, grocery shopping, or preparation
Mulligatawny is a traditional curry soup. Its name meaning “pepper water” with origins found in the world of Indian cuisine. Doing a little research, what a surprise to realize just how many variations there really are. Everything from the veggies used, coconut milk vs. heavy cream, chicken vs. lamb, and on it goes
Kayla’s version is as wonderful to eat as it is to look at. I’m glad she took the road less traveled and didn’t puree. Much preferring the texture of the chunks of apples, carrot, onions, leeks, brown rice, and chicken. A lovely compliment to the fragrant spices
A quick glance at the ingredient list may leave one intimidated, although many items should be familiar. A deeper dive into the fridge and spice drawer should get you close
As the finishing touches were put on the refrigerator buffet, the Mulligatawny found a home right in the front, alongside a stack of homemade naan.
A few nights later, we talked from afar. A warm ocean breeze on my end, a stormy night with cold and rain on his. He’d warmed up the soup, settling in with the puppies and kitties for a quiet evening and mentioning again how tasty it really was.
I couldn’t help but smile.
~ Adapted from Food.com
Mulligatawny Chicken Soup
- 1 clove garlic, minced
- ¼ tsp cumin seed ground
- 6 whole cloves, finely crushed
- 2 Tbsp curry powder, or to taste
- ¼ tsp ginger ground
- pinch cayenne pepper
- ¼ cup unsalted butter
- 4 lb roasting chicken, cut into serving pieces cut into pieces (or the equivalent amount of chicken thights and breasts)
- 3 stalks celery with leaves, thinly sliced
- 2 large onions, chopped
- 2 carrots diced
- 1 leek thinly sliced ( white part only)
- 11 cups chicken stock
- salt & pepper freshly ground
- 2/3 cup long grain brown rice
- 2 medium apples peeled, cored and diced ( tart)
- 1 cup greek yogurt
- 2 Tbsp fresh lemon juice or to taste
- 2/3 cup coconut milk
- chopped fresh parsley to garnish
- lightly toasted sliced almonds to garnish
- Combine garlic and spices.
- Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
- Add giblets and saute until cooked through.
- Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
- Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
- Add to chicken.
- Stir in remaining stock and season with salt and pepper.
- Cover and simmer 30 minutes.
- Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
- When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
- Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
- Degrease soup if necessary.
- Stir in lemon juice, then blend in coconut milk.
- Taste and adjust seasoning.
- Pour into heated tureen and sprinkle with parsley and almonds.