Tuesday, March 16, 2010

Mulligatawny Stew w/ Chicken & Millet

Rain, wind, and soup.

I'm a glass is half-full kind of gal.

One who loves soup. Especially good soup.

It makes the wind and rain so much more enjoyable.

Mulligatawny Stew (Bob's Redmill Cookbook)

1 Tb. unsalted butter
1 Tb. EVOO
2 Tb. curry powder
1/8 t. cayenne pepper
1 medium onion, diced
3 garlic cloves, minced
2 carrots, diced
1 cup cauliflower florets, chopped
1 large Granny Smith apple, cored but not peeled, diced
1 large sweet potato, peeled and diced
6 cups vegetable stock
Freshly squeezed juice of 1 lime
1 (14-0z.) can diced tomatoes
2 cups cooked garbanzo beans, drained and rinsed
Sea salt to taste
1 (14-oz.) can coconut milk
2-1/2 cups cooked millet
1 t. sugar
3 cups cooked, shredded chicken

Heat the butter/oil in large soup pot over medium heat. Add the curry powder and cayenne and stir for 1 minute. Add the onion, then 6 Tb. hot water and the garlic, carrots, cauliflower, apple, and sweet potato. Cook, stirring often, until the onion has softened, about 5 minutes.

Stir in the stock, lime juice, tomatoes, and garbanzo beans; season to taste with salt and bring to boil. Reduce heat to medium low, cover, and simmer, stirring occasionally, until the vegetables are tender, about 30 minutes.

Stir in the coconut milk, cooked millet, and sugar. Add the chicken, if using. Taste and season with additional salt and sugar if needed.

Optionally, you can puree the soup until smooth using an immersion blender, food processor, or upright blender.

Serves 8-10

*This soup was a hit with the entire family! There is going to be some fighting for the lunchtime leftovers.

That is always a good thing.


Cindy said...

Kim, that looks really good. What a great recipe. You always come up with good ones. I am going to have to give this one a try.

Michaela Dunn Leeper said...

How funny! Mulligatawny stew is on my menu this week. I've really gotten into trying at least 4 new dinner recipes each pay period & a new dessert recipe. Most have been hits, but the lemon chicken soup was not. I made pork chops with curry apples last night & everyone RAVED!!!

Cindy said...

hmmmmm.... lemon chicken soup.

What was wrong with it? Texture, taste or different?

Michaela Dunn Leeper said...

The lemon just didn't go with the chicken broth very well. We love lemon pepper chicken & we love my baked lemon chicken & rice. There was just something about it we didn't like. At.all...

Here's the recipe if either of you would like to try it


Cindy said...

Nope, I'll just skip the lemon chicken soup, Thanks anyway. It is beans, bread and salad this week.... and maybe a couple of hot dogs wrapped in tortilla with mustard and sauerkraut.

I might try borscht again too. It was different, but not bad.