Corena’s Kitchen

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Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Soups John Morgan Soups John Morgan

Mulligatawny Soup

Due to its popularity in England during the British Rule of India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to 1784.

The name originates from the Tamil words millagai and thanni and can be translated as "pepper-water". Due to its popularity in England during the British Rule of India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. The recipe for mulligatawny varied greatly over the years, therefore there is no single original version. Later versions included British modifications that included meat but the local Indian recipe on which it was based did not. Early references to it in English go back to 1784.

Ingredients

  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half - cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated

Directions

  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. When serving, add hot cream.
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