Mulligatawny: A Chicken & Apple Curry Soup

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Mulligatawny Soup: A Chicken & Apple Curry Soup

As featured in the Nspire Magazine Winter/Spring 2017 Coeur d’Alene Edition

Photography by: Joel Riner

Chef Nick Mikkelson at Bardenay

Nick Started dish washing at the age of 16. He joined Bardenay as a cook 12 years ago and has been the chef there since 2007. He chose this recipe because it is a favorite at Bardenay, both of staff and guests.

INGREDIENTS

» 2 tbsp of vegetable oil

» 1 1/2 lb chicken breast chopped (1/2 inch cubes)

» 1 cup yellow onion diced

» 4 sticks celery diced

» 2 granny smith apples quartered and sliced (roughly 1/8th of an inch)

» 2 tbsp minced garlic

» 4 cups milk

» 4 cups heavy cream

» 2 tbsp chicken base

» 1/4 lb butter

» 1/4 lb fl our

» 2 cups apple juice

» 1/3 cup curry powder

» 1 tbsp kosher salt

» 1 tbsp ground black pepper

» 1 tbsp tabasco

» 1 cup brown sugar

Sautee chicken over medium heat with vegetable oil until chicken is cooked through. Add apples, celery, garlic & onion, and sautee until onions are translucent. Add butter, when melted, slowly add fl our until it has thoroughly combined with no lumps. Add milk, heavy cream & apple juice. Bring to a simmer & add all remaining ingredients. Simmer for 20-30 minutes or until soup is thickened to your preference. Adjust salt, pepper, curry, and sugar levels as desired.

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