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Mulligatawny Soup
Ingredients
| * | 2 leeks, white and light green parts, cleaned and cut into julienne strips |
| * | 1 small onion, thinly sliced |
| * | 1 apple, cored, peeled and diced fine |
| * | 4 tbls. butter |
| * | 1/2 tsp. curry powder |
| * | 1/4 cup flour |
| * | 3 1/2 cups chicken stock |
| * | 1 1/2 cups cooked chicken, diced |
| * | 1 ripe tomato, cored, seeded and chopped |
| * | 1/2 cup cooked rice |
| * | 1 cup unsweetened canned coconut milk |
| * | Salt and freshly ground black pepper |
Instructions
| 1 | Saute leeks, onion and apple in butter in a large stock pot until pale golden brown. Stir in curry powder and flour and combine. Slowly blend in chicken stock. Add chicken and tomato; stir constantly until smooth and thickened. Simmer over low heat 20 minutes. (Can be made ahead to this stage) |
| 2 | When ready to serve, stir in rice and coconut milk. Reheat, but do not boil. Season to taste with salt and pepper. |