Originally posted: Feb 2011
Someone please tell me why PW thinks of ‘Seinfeld’ when mulligatawny comes to mind. Anyway, I decided to make this soup because I had most of the ingredients on hand and I was also craving some freshly baked bread. Recipe is a keeper after you get over the amount of cream in it.
(taken from PW; click here for recipe)
- 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
- Salt And Black Pepper To Taste
- 4 Tablespoons Butter
- 1 whole Medium Onion
- 3 cloves Garlic, Minced Finely
- 1/4 cup All-purpose Flour
- 1 Tablespoon Curry Powder
- 32 ounces, fluid Chicken Broth
- 2 cups Half-and-half
- 1 whole Granny Smith Apple, Peeled And Diced
- 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
- 2 teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- Cayenne Pepper (optional, For Spice)
- Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
- In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
- Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
- Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
- Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.