These lovely cool nights are definitely calling for satisfying soups. Although campfires are not allowed here Northern Valleys until 1 June, if you’re lucky enough to have an indoor fireplace or wood stove you might already be enjoying curling up in front of it with a hot soup and a good book! Mulligatawny has to be one of my favourites for this type of activity – it’s so wonderfully filling and nutritious it definitely counts as a proper meal, plus you can make it with mostly local ingredients. The soup is a throwback to British Colonial days and is a wonderful fusion of Indian and English food culture. There are many different versions but for me the key is the delicious dichotomy of curry and apple, and the aromatic basmati rice (unfortunately there’s no Australian equivalent although ordinary rice still works) Here’s how I make mine — everyone’s is a bit different. I like to use a slow cooker for ease, but a big saucepan works fine if you can keep an eye on it – perhaps from that cosy chair by the fire!
Ingredients
- 1 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- 2 carrots, chopped
- 2 bay leaves
- 4 teaspoons curry powder
- 2 tablespoons cornflour
- 500 g boneless, skinless chicken thighs
- 2 cups (475 ml) chicken stock
- 2 cups (475 ml) water
- 1 teaspoon sea salt
- 1/2 cup uncooked basmati rice
- 2 Granny Smith apples, cored, peeled, and chopped
- 1/4 cup (60 ml) plain yogurt or coconut cream
- Optional parsley, chives or cashews
Method
- Place chicken thigh in a plastic bag with curry powder and flour and shake until chicken is fully covered.
- Heat butter and oil in a large heavy based saucepan and add chicken thigh. Gently sauté until golden.
- Place the chicken in a slow cooker with all the rest of the ingredients except the yogurt.
- Cook on low for several hours until the chicken falls apart. Remove the chicken and shred carefully.
- With a hand-held blender, whiz up the soup to a nice smooth consistency, then add the shredded chicken back to the soup along with the rice and cook for a further hour until the rice is cooked.
- You can stir through the yogurt or coconut cream for a creamier soup, serve with a dollop on top, or omit if you prefer. Garnish with fresh parsley, chives and cashews as desired.
