Week 234: Shelley's Mulligatawny Soup

Hello!

On the menu for TUESDAY, NOVEMBER 14th 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 a few years ago 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.

On the menu for dessert are ULTIMATE CHOCOLATE CHIP COOKIES. I am so excited to be baking for all of you again and can’t wait for you to try my take on one of the all time favorite cookies in everyone’s kitchen - Chocolate Chip Cookies. My take on the Chocolate Chip cookie has a few secret ingredients in them and requires a few extra steps during the baking process that make them extremely delicious. Be sure to try them out! ~ Jenny from Jenny Sue Delights