So I have left J. behind for a “writer’s
retreat” in northern England for 5 months to see if I can’t make some progress
on the ol’ PhD. I have been here about 9 days now and am still getting
accustomed to life across the pond. The grocery store takes me twice as long to
navigate as so many ingredients are different places and so many things I’m
used to finding easily are tough to hunt down (I’m looking at you rice wine
vinegar and rice crackers). On the upside, I have discovered “small chunk” Branston
pickle (which makes superior cheese and pickle sandwiches) and the produce
here is exceptionally good.
Since I have been feeling a little homesick for the
familiar comforts of life back in Toronto, I resorted to tried and true
recipes that never let me down. The Best of Bridge Mulligatawny Soup recipe is
one from my childhood and is really open to interpretation. This heartwarming soup is an Anglo-Indian concoction that can be made
vegetarian or, as I always do, with a bit of leftover chicken. While the Best of Bridge recipe here uses
curry powder and dried ginger I have in recent years been using grated fresh
ginger and curry paste instead and makes for a much spicier version with bolder
flavours. The yogurt gives the soup a
velvety consistency, while the lemon elevates everything on your palate while
tempering the heat. I had no carrots on hand, but threw in a few parsnips
languishing in the fridge that only made for a sweeter counterbalance to the
slow burn of the curry – tinker with it as you will.
Mulligatawny Soup (adapted from the Best of Bridge cookbook)
2 Tbsp. butter
3 stalks celery, sliced
1 large potato, peeled and diced
2 large onions, finely chopped
4 cloves garlic, minced
2 carrots, diced
4 tsp. curry powder (or 1-2 Tbsps curry
paste)
1/4 tsp. ground cloves
1/2 tsp. ground ginger (or about ½ - 1
Tbsp. of freshly grated)
1/4 tsp. cayenne pepper
1 - 2 tsp. salt
1/2 tsp. pepper
8 cups chicken broth
3 cups cooked, diced chicken or turkey
(chickpeas would be great for a vegetarian version)
3 cups cooked rice
2 Granny Smith apples, peeled and grated
2 Tbsp.
lemon juice
1 cup plain
yogurt
In a large pot, melt butter and saute
celery, potato, onion, garlic, carrot and seasonings for 5 minutes. Add broth
and simmer 20 minutes. Add chicken, rice, apples and lemon juice. Before
serving add yogurt and heat to near boiling. 18 ladles worth.
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