Mulligatawny Soup - A Curry Adventure!

Tonight I had no clue what to make for dinner.  But I knew I didn't want the same old thing. So, once again, I reached for The Cook's Book of Intense Flavors and fished around for some inspiration.  Out popped Indian mulligatawny soup. Something I have NEVER eaten before, and never thought to make.  When I noticed that it had very few and easy to come by ingredients, it was a winner.

It took maybe 40 minutes to make, and MAN WAS IT GOOD! Great new flavor, very comforting spices and hearty texture.  Perfect for a cold evening, or a night you want something a little more exotic.  One MINOR draw-back was that I wasn't such a fan of the color of the soup.  As you can see from the photo, the general "whiteness" of the ingredients, and brownness of the spices gave it a sort-of grey, dishwater color. Not amazingly appetizing upon looking, but don't let it fool you.  The flavor was great.

Ingredients:
1 onion - diced
1 garlic cloves - diced
2 granny smith apples - diced
2 COOKED chicken breasts - diced or shredded (think chicken soup)
3 bay leaves
1.5 tablespoons garam masala
1/2 cup of dry white wine
1 quart chicken stock
1 cup of cooked white rice
1.5 cups of unsweetened coconut milk
EVOO
Salt and pepper

Directions:
In a soup pot, sauté the onion, apple, and garlic until soft in olive oil.  Add some salt and pepper and the bay leaves.  Once softened, add the chicken, wine, stock, and garam masala. Start that boiling (you can cook the rice at this point) and once you feel the flavors have incorporated, add the coconut milk and cooked rice.  Simmer for a few minutes to let the broth thicken, and you are ready to eat!

SO EASY!  Totally worth a try.  Like I said, not much to look at, but looks can be deceiving!