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September 9

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Mulligatawny Soup, White Bean Puree Dip

Mulligatawny Soup

White Bean Puree Dip

Ingredients

  • 2 tbsp butter unsalted
  • 1 large onion chopped
  • 1 large carrot chopped
  • 1-2 stalks celery chopped
  • 2 cloves garlic minced
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 lb boneless and skinless chicken (your choice of thighs, breasts, tenderloins)
  • 1 tsp dried oregano or marjoram
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 6 cups chicken broth low sodium
  • Add a little milk, half and half, heavy cream, unsweetened coconut milk, or coconut cream to desired creaminess. about ½ – 1 cup.
  • 2 small apples peeled, cored, and chopped (absolutely necessary)
  • 1 tbsp fresh parsley chopped

Can serve with rice, couscous, quinoa, orzo, any small pasta, toasted crusty bread, or homemade croutons.

Directions

  1. In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery, and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
  2. Add the chicken to the pot then season with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don’t worry if it’s not cooked through.
  3. Add the oregano or marjoram, turmeric, curry powder, and stir. Dust with the flour and stir again.
  4. Add the chicken broth and   Lower the heat to a medium-low then let the soup cook for about 10 minutes.
  5. Using tongs and kitchen scissors, cut the chicken into small, bite-size pieces.
  6. Add the apples and cook for a couple more minutes.
  7. Garnish with fresh parsley and serve.