Mulligatawny and Green Raita

It is well known that I love Indian food, especially Mulligatawny soup. This recipe has such deep flavor, you wont believe how easy it is! Don't add the rice until you serve it, so that the rice doesn't take over the whole dish. 1 tbsp EVOO 4 tbsp butter 4 large cloves garlic, grated 2 medium onions, chopped 1 green apple, peeled and grated 2 inch piece of ginger, peeled and grated salt and pepper 1 tbsp fround corriander 1 tbsp ground cumin 1 tbsp tumeric 1 tsp dry mustard (heaping tsp) 3 tbsp flour 6 cups chicken stock 4 cups shredded poached chicken breast 1 1/2 cups cooked basmati rice Heat EVOO in a large heavy soup pot. Melt the butter into the oil. Add garlic, onion, apple and ginger. Season with salt and pepper. Cook until the onions are tender and translucent, 7 minutes. Add the spices and cook, stirring constantly, about 3 minutes. Add the flour and cook for 1 minute. Add the stock, simmer for about 20 minutes until thickened. Add cooked chicken. Cook for another 5 minutes until chicken is hot. Serve in deep bowls topped with a scoop of rice and the Green Raita Green Raita In the bowl of a food processor add 1 cup plain Greek yougurt 1 green apple, peeled and chopped 1/4 cup cilantro leaves 1/4 cup mint leaves 1 lime, juiced Blend together until smooth.