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CANYON RANCH MULLIGATAWNY SOUP Canyon Ranch
This flavorful classic originated in
southern India and the name actually means 'pepper water.' Based on the
use of a rich stock highly seasoned with curry and other spices,
mulligatawny usually includes pieces of cooked chicken and often chopped
fruits, vegetables, and rice. It can be served hot or cold and is
delicious garnished with a dollop of chutney.
3/4 cup peeled and
diced potatoes
1-1/4 cups peeled and diced carrots, divided use
1/2 cup diced celery
1/2 cup diced onion
3-1/2 cups
low-fat
chicken stock
1-1/2 teaspoons curry powder
pinch salt
1
teaspoon freshly ground black pepper
pinch thyme
1/2 cup finely
diced cooked chicken breast
1/2 cup finely diced apple
1/2
teaspoon minced lemon zest, yellow part only
1/3 cup cooked white
rice
ground cinnamon for garnish
1. Combine the
potatoes, 3/4 cup of carrots, celery, onion, and chicken stock in a
medium saucepan. Bring to a boil, then lower the heat and simmer until
the vegetables are tender, about 15 minutes.
2. Transfer the
mixture to a blender. Add the curry powder, salt, pepper, and thyme and
puree. Pour the mixture back into the saucepan.
3. Add the
chicken, apple, remaining carrots, and lemon zest and simmer for 10
minutes. Add the cooked rice and cook until heated through.
4. To
serve, ladle 3/4 cup into each of 6 soup bowls and garnish each serving
with a dusting of ground cinnamon.
Makes 6 servings
Each
3/4-cup serving contains approximately:
Calories:95
Fat:
negligible
Cholesterol:8 mg
Sodium:236 mg
Carbohydrates:18 g
Protein:5 g
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