Potage Mulligatawny

Okay everyone, this one is quite an undertaking – but it also happens to be one of the most delicious soups I’ve ever tasted. Potage Mulligatawny is a thick, hearty offspring of Indian and British influences. It’s got a delicious curry base and comes loaded with rice, diced apple, and a garnish of poached chicken breast and crispy bacon lardons for a symphony of flavors that must be experienced to be believed. But make no mistake – this is literally one of the most labor intensive dishes I’ve ever prepared. It employs multiple cooking techniques and loads of ingredients, so be prepared to set aside the better part of your day to make it. Even so, I can not recommend it enough, and once you taste it, you’ll be a believer as well.

Potage Cultivateur

Sorry it’s taken so long for me to get to the next recipe. Between school and work, I don’t have a ton of time for posting these days! I’ll do my best to make more regular updates, but this is kind of the nature of the beast right now.

Anyway, Potage Cultivateur is a hearty vegetable soup and would normally not exactly belong on a site called Screw Your Diet. It’s actually quite good, and good for you. It’s not an especially difficult soup to make either, though it can be time consuming due to the type of knife cut it calls for. The cut is called paysanne, and basically that means you’re looking for relatively flat squares, about ½” x ½”. While you don’t have to cut your vegetables in this way, it certainly makes for a nice presentation and helps to ensure that they’ll all be cooked evenly - it’s worth the extra bit of effort.