Mulligatawny Soup

Method

1. 1

   Soften the vegetables

   Set a large saucepan over medium heat. Add the oil, onion, carrots and celery and cook for 8 minutes, stirring now and then, until softened but not browned.

2. 2

   Cook the spices and flour

   Add the garlic, curry powder and cumin. Cook over medium heat for 1 minute, stirring, until fragrant. Add the flour and stir for 1 minute more.

3. 3

   Simmer the soup

   Stir in the apple, lentils and stock, scraping the bottom of the pan. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes, until the lentils are beginning to soften.

4. 4

   Cook the chicken

   Add the chicken breast, cover and simmer gently over low heat for 15 to 18 minutes, turning it once, until the thickest part reaches 74°C.

5. 5

   Blend and shred

   Lift the chicken onto a plate. Blend the soup with a stick blender until smooth, taking care with the hot liquid. Shred the chicken with two forks, then return it to the pan.

6. 6

   Finish and season

   Set the pan over low heat and stir in the cream. Warm for 2 minutes without boiling, until hot throughout. Stir in the lemon juice, season with salt and pepper, and serve hot.

Tips

• Keep the soup at a gentle simmer while the chicken cooks so it stays tender.
• For a smooth blend, move the pan off the heat and blend carefully in batches if needed.
• Check that the chicken reaches 74°C at its thickest part before shredding.
• Stir the flour continuously so it cooks evenly without catching.

Swaps

• Use basmati rice instead of red lentils, adjusting the simmering time until tender.
• Swap single cream for crème fraîche, stirred in over low heat.
• Use boneless, skinless chicken thighs instead of breast, checking they are cooked through before shredding.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until hot throughout, without boiling.