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I've been sifting through what's in the freezer as of late, and have finally had the opportunity to drag out some of those ice cream tubs of frozen soup. I'm still at a loss trying to identify what the one remaining container holds. It smells tomato-ey, but that's as far as I can go until it thaws out and it's consumed. In the meantime, I have a large quantity of Mulligatawny to eat (by myself because Hubby's not much of a soup/hot liquid drinker and MIL is allergic to curry) while it rains... and rains.. and rains. I hear we got something like 200+ mm of rain in the last 7 days. Yowza. This wonderfully rich and spicey soup is best eaten messily with your hands, stuffed into baby pitas. Yum. And yes, I do eat this for breakfast... lately with a slice of sourdough bread with a light lashing of buttah. ======================================== Mulligatawny Soup. 2 Tbsp oil 1 large onion, chopped 4 stalks celery 1 leek 4 parsnips 1 turnip 1 red pepper 4 large carrots, diced 1 large apple, chopped 3 TBSP curry paste 3 TBSp flour 1 can diced tomatoes 1 can coconut milk 6 cup chicken broth 2/3 cup rice 2 chicken breasts 250 ml crème (optional) Sautee veggies in oil Mix curry paste and flour in ½ cup water Add curry mix, broth, coconut milk, tomatoes, rice and chicken to veggies Simmer for 30 mins and add crème just before serving. |
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