• Chef Lisa

Mulligatawny Soup - Savory Apples


During the SproutChefs holiday cooking series, so far, we have made a sweet potato pie and learned how to host a Magic Cookie Thanksgiving Festival. This week, we will focus on a savory soup using apples. Next week we will make a a sweet breakfast apple crisp using the same kind of apples.

Hot soups are warm and cozy and easy to serve during the holidays. This soup can be served while decorating the Christmas tree or it keeps well in the refrigerator. It can be heated up served when there is no time to cook.

For this recipe leftover Thanksgiving turkey can be substituted for the stir-fried chicken breast.


Mulligatawny Soup Recipe


Stir-fry:

  • 2 large chicken breasts,cut up into bite sized pieces, until it is no longer pink.

Set the cooked chicken aside for use later.


Melt:

  • 1/4 cup butter

Add:

  • 1/2 cup shredded carrot

  • 1diced onion

  • 2 ribs celery, diced and cook until tender

Add:

4 cups chicken broth

1 bay leaf

Simmer for 10 minutes.


Add:

3 cut up, small, tart apples

1/2 cup cooked rice


Add:

The stir-fried chicken (or left-over turkey)

1 teaspoon salt

4 grinds of a pepper mill

1/2 teaspoon thyme

1/2 teaspoon grated lemon rind


Right before serving, add 1/2 cup of coconut milk or cream. Heat through and serve.

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