With an unusual mix of ingredients, this recipe might look like a beast to make (and traditionally it is), but don’t worry–we’ve made this soup totally manageable and absolutely worth the effort! A potage is a kind of thick and creamy soup, usually one in which meats and vegetables are boiled together; customarily, this recipe calls for making your own chicken and curry stocks, but we found an easy way around that. We decided to take a shortcut and use precooked chicken to help us speed the process along, without compromising the amazing flavor of this Indian dish .. It might not technically be a potage, but the result is just as yummy and we’re A-OK with that!
- 6-8 cups low sodium chicken stock or broth
- 2 cups cooked chicken, diced
- 2 cups cooked basmati rice
- 1 cup canned unsweetened coconut milk
- 2 white onions, chopped
- 2 apples, peeled, cored and finely diced
- 1 rib celery, chopped
- 5 cloves garlic, minced
- 4 slices bacon
- 2 bay leaves
- 3 tablespoons unsalted butter
- 2 tablespoons freshly squeezed lemon juice, plus extra for apples
- 1 1/2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- kosher salt and freshly ground pepper, to taste
- Place your diced apples in a bowl of lemon water and set aside.
- Heat butter in a large, heavy-bottomed pot or Dutch oven and heat over medium-high heat.
- Once hot, add onions and stir frequently for 10-12 minutes. Add celery and cook until softened. Onions should be golden brown.
- Add minced garlic and cook for 1-2 minutes, or until fragrant.
- Place bay leaves in with vegetables and season with garam masala, curry powder, coriander, turmeric and cayenne pepper, and stir well. Cook for 1 minute.
- Pour in chicken stock and bring mixture to a boil. Reduce heat and let simmer for 20 minutes.
- Place a medium pan over medium-high heat and cook bacon until crispy. Transfer to a paper towel-lined plate to drain.
- Remove and discard bay leaves from soup.
- Add diced apple and cook soup on low for 10 minutes.
- Using an immersion blender (or work in batches and use a blender), puree soup until smooth (and return to pot).
- Add rice, chicken, coconut milk and lemon juice, and season with salt and pepper.
- Simmer on low for another 10 minutes, or until chicken is warmed through.
- Taste and adjust seasoning, if necessary.
- Ladle soup into bowls and garnish with more chicken and chopped bacon and serve hot.
Recipe adapted from Epicurious