Wednesday, March 17, 2010

Heidi's Mulligatawny Soup!

Well girls here it is!  The most delicious Mulligatawny Soup that Heidi brought to the QDO that she hosted!
This is a keeper! so copy out the recipe and put it in your recipe card file!! 

Thanks Heidi for sharing it with us!!

4 c chicken broth
1/2 c. ground almonds
1 tbsp. flour
1 tbsp. butter
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic
2 tbsp grated ginger
1 tbsp madras curry powder
1 tsp cumin
1 banana, in pieces
1 chicken breast
1 c cooked basmati rice
2 tbsp lime juice
In a bowl, whisk together chicken broth, almonds and flour; set aside.  In a  large saucepan, melt butter over medium heat.  Sauté onion and carrot for 5 to 7 mins. or until soft.  add garlic, ginger, curry and cumin, sauté until fragrant, about 15 sec. Add broth mixture, banana and chicken, bring to a boil.. reduce heat and summer for about 25 mins until chicken is no longer pink, transfer chicken to a plate.  Blend soup with blender or immersion blender. Add rice and lime juice.  Shred chicken and return to soup.  Serve garnished with almonds, coconut or cilantro.

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