HAPPY ST. PATRICK’S DAY
Top of the morning to ya!! It’s St. Patrick’s Day today and to honour the occasion (and part of my heritage) I decided to create a traditional Irish dish-Mulligatawny Soup.
Some say that Mulligatawny soup was invented in England but most historians link the roots of this delicious mouth watering soup to Ireland (and India, of course)
“The name Mulligatawny means ‘pepper water’, and curry is the particular ingredient that gives this incredible soup such a delicious flavor.
Traditional Mulligatawny Soup contains cream and regular flour. To make the soup creamy but gluten and dairy free I have used my gluten free flour blend and full fat coconut milk.
IRISH MULLIGATAWNY SOUP
Gluten & Dairy Free
- 1 large chopped sweet onion
- 3 cloves garlic
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 TBSP Extra Virgin Olive Oil
- 1 1/2 tablespoons gluten free flour
- 3-4 teaspoons curry powder ( I like Madras for this recipe)
- 8 cups chicken broth
- 1 tart apple, cored and chopped (green apples are particularly nice)
- 1 cup Wild Rice blend
- 4 skinless, boneless chicken thighs – cut into cubes
- Himalayan salt to taste
- ground black pepper to taste
- ½ teaspoon dried thyme
- 1 cup coconut milk, heated (optional)
In a large Dutch oven sauté onions, garlic, celery& carrot. Add flour and curry, and cook 5 more minutes. Add chicken broth and rice, stir well, and bring to a boil. Simmer about 1/2 hour.
Add apple, diced chicken thighs, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot coconut milk. This is optional but makes this Irish Mulligatawny Soup just a wee bit richer.