This week the recipe is savory.
Almost every culture makes soup using ingredients indigenous to their locale. Since soup is especially satisfying, as the temperatures begin to drop, I came up with Mulligatawny, the national soup of East India. The day we made this ended up being the perfect day for hot chicken soup. After class all I wanted to do was get safely home and eat comfort food, which I did.
Mulligatawny means pepper water, but do not let the pepper fool you. It is not hot. Since apples are in season, this seemed like the perfect recipe to usher in the fall season.
Sauté lightly but do not brown:
1/2 cup diced onion
1 diced carrot
2 diced ribs celery in 1/4 cup butter
1 1/2 tablespoons of flour
2 teaspoons curry powder
Stir and cook these ingredients about 3 minutes
Pour in and simmer for 15 minutes:
4 cups chicken broth
1 bay leaf
Add and simmer 15 more minutes longer:
2 peeled and cut up apples
1/2 cup pre-cooked rice
1 cooked chicken breast
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 teaspoon grated lemon rind
Before serving, stir in:
1/2 cup hot cream or coconut milk, heat though and serve.
Just for fun we had a little treat that complimented this soup very well. The recipe follows.
1 and 3/4 cups flour
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
Zest of one lemon
1 Tablespoon of fresh lemon juice
1 and 1/2 teaspoons lemon oil
In a mixing bowl combine flour, baking soda and salt.
In another bowl combine butter and sugar and mix with an electric mixer until smooth.
Add the egg, lemon zest, lemon juice and lemon oil and to the butter/sugar mixture until the dough forms a ball.
Chill the cookie dough for at least an hour in the refrigerator.
Roll the dough into balls and place on the cookie sheet. Press the balls flat.
Bake in a 350 degree F for 10-12 minutes.