EMERIL'S MULLIGATAWNY SOUP
Steps:
- Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
- While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
MULLIGATAWNY SOUP I
The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.
Provided by L. Peter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
- Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g
EMERIL'S GARLICKY BREAD SOUP
I first had Cream of Garlic Soup in New Orleans and fell in love with the smooth mild taste, so I was ecstatic when Emeril did this on his show one day and even more when my husband agreed to try it. This is a favorite with family and friends now. Even my friend's 18 month old granddaughter couldn't get enough.
Provided by Mysterygirl
Categories Low Cholesterol
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, over medium heat, add the olive oil.
- When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
- Season with salt.
- Saute until slightly caramelized, about 6-8 minutes.
- Stir in the stock.
- Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
- Turn the heat up and whisk in the bread and cream.
- Continue whisking until the bread has dissolved into the soup, about 10 minutes.
- With a hand-held blender, puree the soup until smooth.
- Whisk in the cheese.
- Season with salt and pepper.
- Ladle into individual soup bowls and serve.
- Garnish with parsley.
EASTERN-STYLE MULLIGATAWNY SOUP
This is the recipe from Shalimar Restaurant in Albany, NY. It is amazing. Enjoy this soup with some vegetable samosas and cheese naan bread. As with most soups, the longer you cook it, the more flavorful it is. Also, this soup is better when its a little thicker rather than watery.
Provided by Pantaloons
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
- Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
- Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
- Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 21.6 g, Fat 2.7 g, Fiber 8.7 g, Protein 8.4 g, SaturatedFat 0.4 g, Sodium 445.2 mg, Sugar 3.4 g
MULLIGATAWNY SOUP
A good soup for a rainy day! Warms you straight down to the middle, especially with all the spice. :) Adapted from the Better Homes and Gardens "New Cook Book"
Provided by RedStarCircus
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Chop and cook chicken in a skillet, or dutch oven.
- Combine broth, chicken, tomato sauce, apple, onion, carrot, celery, red bell pepper, parsley, lemon juice, curry powder, sugar, nutmeg, salt and pepper in a large saucepan.
- Bring mixture to a boil, then reduce heat.
- Cover with lid and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 170.7, Fat 8.2, SaturatedFat 2.3, Cholesterol 34.5, Sodium 488.7, Carbohydrate 13, Fiber 2.2, Sugar 7, Protein 13.1
MULLIGATAWNY SOUP
One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.
Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
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