Mulligatawny Chicken Curry Soup

4 tablespoons powdered milk

2 tablespoons arrowroot (a thickener)

1 tablespoon lemon juice

4 tablespoons orange juice

2½ tablespoons cold water

1 teaspoon oil, extra virgin

½ cup yellow onions, ½-inch dice

¼ cup carrots, peeled, ½-inch dice

½ cup Idaho potatoes, peeled ½-inch dice

1 tablespoons garlic, minced

2 pinches cumin, toasted, ground

1 teaspoons salt, kosher

1 cup apples, red delicious, washed, peeled, ½-inch dice

1 tablespoons curry powder

4¼ cups chicken broth

1½ tablespoons orange blossom honey

1 cup boneless, skinless cooked chicken breast small dice (optional)

1 cup steamed basmati rice

In a mixing bowl place powdered milk and arrowroot; whisk in lemon and orange juices and water and mix until well incorporated. Set aside.

Add olive oil to a heavy-bottom pot that's wider than it is tall and put over medium heat. When oil is hot, add onions, carrots, potatoes, garlic, cumin and salt. Cook, while stirring, with a wooden spoon or heat proof spatula until vegetables begin to soften, about 4 minutes.

Stir in apples and curry powder and cook 4 more minutes, softening the vegetables and perfuming the spices.

Add chicken broth and honey and bring to a boil. Reduce heat and simmer 20 minutes, stirring at the 10-minute mark.

Whisk in the juice mixture until well incorporated; cook 2 more minutes.

Turn off the heat and puree ingredients with a blender or immersion blender until smooth. Taste, adjust seasoning as desired. Stir in chicken and rice. Serve hot.

Serves eight.

Beverage suggestions: Seasons 52 Master Sommelier George Miliotes recommends a German Riesling (Selbach-Oster Kabinett Riesling) or an Austrian Gruner Veltliner (Hirsch).

Chef John State, Seasons 52, Schaumburg