re: Soups: Winter edition (also super healthy edition)

Sometimes I like this soup blended, as it is typically served. When I do it this way, I'll add some red lentils and maybe another small potato, since it thickens it up a little more. It's just fine unblended, too though, so either way... I also like to add some chicken sometimes to make it a little heartier. If you don't like the idea of the chicken, leave it out! Enjoy.

Mulligatwany:

1/2 cup clarified butter
2 large cloves garlic, minced
1 large onion, diced
2 green chiles, minced, seeds and ribs discarded (optional)
3 stalks celery, diced
2 carrots, peeled and diced
1 large potato, peeled and diced
3 tablespoons all-purpose flour
1 tablespoon yellow curry powder
1 tablespoon red curry powder
1.5 teaspoons garam masala
2 quarts chicken stock
2 apples, peeled and chopped
1/2 cup long grain rice
2 cooked, boned, skinned chicken breasts, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 tablespoon lemon juice
1 cup heavy cream or coconut milk, heated

In a large stock pot, saute garlic, onions, peppers, celery and carrots in butter. Whisk in flour, curry, garam masala and continue to whisk until onions are slightly carmelized. Be careful not to burn your garlic here.

Add chicken stock, continue to whisk a bit, and bring to a boil.

Add apples, potato, salt, pepper, and thyme and continue to simmer around 30 minutes until potato is softened. Blend all contents here, if desired.

Add rice, chicken, and simmer until rice is cooked.

Stir in heated cream or coconut milk until blended.