Mulligatawny Soup

Adapted to be gluten free from another super Cooks Illustrated recipe.

Ingredients:

4 med. cloves garlic- 2 peeled and 2 finely minced
1 piece ginger, peeled & grated so that you have about 1 1/2 Tbsp.
1/4 cup water
3 Tbsp. butter
2 med. onions, chopped medium coarse
1 tsp. tomato paste
1/2 cup shredded coconut
1 1/2 Tbsp curry powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 cup Bobs Red Mill, all purpose gluten free flour
7 cups gluten free chicken broth (homemade is best)
2 medium carrots, peeled and chopped coarse
1 rib celery, chopped course
1 banana, very ripe, peeled.
4 boneless skinless chicken breasts
salt, to taste
fresh ground pepper, to taste
fresh plain goats yogurt (or cows yogurt)
fresh cilantro for garnish

Directions:

1. Place the 2 peeled whole garlic cloves, 2 tsp. of grated ginger & water in a blender. Blend until smooth. Leave this mixture in the blender jar and set aside for the last step. (you will puree the soup right in the blender with the garlic and ginger)

2. Heat butter in a large stockpot over med. heat until foaming. Add the onions and tomato paste and cook, stirring often until the onions are soft and beginning to brown (about 5 minutes). Stir in the coconut and cook for about a minute. Add the minced garlic, remaining 2 1/2 tsp. ginger, curry powder, cumin, cayenne & gluten free flour; stir until evenly combined for around a minute. Whisking constantly & vigorously, slowly add the gluten free chicken broth.

3. Add the carrots, celery & whole banana. Increase heat and bring to a boil, add the chicken breasts to the pot. Cover, reduce heat to low and simmer for around 20 minutes (until chicken is cooked through). Remove the chicken breasts with tongs and set on a cutting board, cool slightly and cut into bite size pieces.

4. Puree the soup in small batches in the blender (with the garlic and ginger mixture still in the blender). Wash & dry the pot. Return all of the pureed soup to the freshly washed pot, salt and pepper to taste. Add the cut chicken pieces and heat the soup on low until warmed through. don't boil.

5. Ladle into bowls, dollop with yogurt and sprinkle with chopped fresh cilantro. Serve with saffron rice.