Week 205: Shelley's Mulligatawny

On the menu for TUESDAY, OCTOBER 25th is SHELLEY'S MULLIGATAWNY SOUP with MULTI-SEED BREAD. This fragrant soup is spiced with curry and made from creamy red lentils, carrots, apples and coconut milk. When we introduced this soup last fall it received rave reviews, so we are very excited to bring it back for you all to enjoy again.

The soup begins by sauteing onion and curry powder in olive oil in the pot. Once the curry powder is fragrant, chicken, tart apples, carrots, celery, and green peppers are added.

Once the veggies are softened, homemade chicken stock, diced tomatoes, red lentils, fresh parsley and a little lemon juice are added and brought to a boil. Once the lentils are cooked, the soup is finished with coconut milk to add a layer of creaminess. The soup is garnished with fresh cilantro and chopped cashews.

The bread companion this week has quickly become a customer favorite, MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. The light sweetness from this bread will be a perfect compliment to this tasty soup.

The dessert on the menu this week is WHITE CHOCOLATE PUMPKIN SNICKERDOODLES. I'm so excited to offer a fall version of snickerdoodles. These soft and chewy cookies are full of pumpkin, white chocolate and cinnamon sugar. Pumpkin has a way of making everything it touches taste cakey, but I prefer a chewy and dense cookie. When it comes to baking with pumpkin, there are a few secrets that I utilize to achieve a chewy cookie. One of which is to not use eggs. This is because pumpkin is soft, mushy and full of moisture. When it comes to cookies, excessive moisture means cakey texture. Eggs are used in cookies to bind ingredients together and leave behind moisture. Essentially, pumpkin replaces the egg in these cookies. Enjoy! - Jenny from Jenny Sue Delights