I’m a soup lover. And I love curry. And this is a match made in heaven. I promise, if you like curry, this soup will not disappoint. Your tastebuds will be dancing! It tastes just like Earl’s Mulligatawny soup!! We love Earl’s Restaurant, and this soup is my husband’s fav! Pics to come!
Makes about 1 gallon and should feed a family of 8 – possibly twice.
1/2 c + 2 TB Butter
3/4 c Flour
2 medium onions, chopped
1 1/2-2 T curry powder
1 TB Salt
1/2 TB Pepper
1/4 tsp Ground Cloves
2 TB Sugar
3 Chicken breasts
2 L Chicken stock
3/4 c Jasmine or Basmati rice
2 c 33% whipping cream
2 Apples, diced
1 Red Pepper, diced
Cut chicken breasts into strips and sprinkle with a little salt and pepper (the 1 T & 1/2 T salt and pepper are for in the soup – not for baking the chicken) and bake on parchment paper on a pan for 20-25 minutes at 350 degrees. Cut into 1/4″ coins when they are done.
Cook onions in 2 TB butter and onions in frying pan until onions are translucent. Add curry powder, salt, pepper, cloves and sugar and cook for a few minutes.
Cook 1/2 c butter and 3/4 c flour in a large pot until golden. Add 2L of chicken stock, the 3/4 c rice and the onions and spices from the pan. Simmer about 15 minutes until rice is cooked.
Add 2 c whipping cream, diced apples and diced peppers.
Simmer on low for another 20 minutes. Serve with warm Naan Bread or whole wheat toast.