This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India. From Bon App�tit, 1996, via Epicurious Mesa, Az 1997.

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Name: Country Captain Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American-South
Ingredients: 1 tablespoon olive oil; 1 large onion coarsely chopped; 1/2 cup chopped red bell pepper; 4 garlic cloves chopped; 6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces; 1 tablespoon curry powder; 1 teaspoon grated peeled fresh ginger; 1/4 teaspoon dried crushed red pepper; 2 cups canned diced peeled tomatoes with juices; 1 large Granny Smith apple peeled, coarsely chopped; 1/4 cup orzo (rice-shaped pasta; also called riso); 2 tablespoons dried currants; to taste Cilantro, fresh chopped; to taste Yoghurt plain

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INGREDIENTS

1 tablespoon olive oil
1 large onion ; coarsely chopped
1/2 cup chopped red bell pepper
4 garlic cloves ; chopped
6 skinless boneless chicken thighs ; (about 1 1/4 pounds), cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon dried crushed red pepper
2 cups canned diced peeled tomatoes with juices
1 large Granny Smith apple ; peeled, coarsely chopped
1/4 cup orzo ; (rice-shaped pasta; also called riso)
2 tablespoons dried currants
to taste Cilantro, fresh ; chopped
to taste Yoghurt ; plain

INSTRUCTIONS

1. Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saut? until vegetables soften, about 5 minutes.

2. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes.

3. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

4. Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper.

5. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt.

NOTES

Leeks may be substituted for onions

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Country Captain Soup

1 tablespoon olive oil
1 large onion coarsely chopped
1/2 cup chopped red bell pepper
4 garlic cloves chopped
6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon dried crushed red pepper
2 cups canned diced peeled tomatoes with juices
1 large Granny Smith apple peeled, coarsely chopped
1/4 cup orzo (rice-shaped pasta; also called riso)
2 tablespoons dried currants
 to taste Cilantro, fresh chopped
 to taste Yoghurt plain

1. Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saut? until vegetables soften, about 5 minutes.

2. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes.

3. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

4. Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper.

5. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt.

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Nutrition

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Serving Size: 1 (89g)
Recipe Makes: 6

Calories: 70
Calories from Fat: 9 (13%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 7mg		2 %
Sodium 31.5mg		1 %
Potassium 124.5mg		3 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 12.9g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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