Toms Mulligatawny Soup Food

MULLIGATAWNY SOUP

Steps:

• In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

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

Steps:

• Heat oil in 4-qt. Dutch oven on medium-high heat. Add onions and garlic; cook 3 to 4 min. or until golden brown, stirring occasionally. Add curry powder, pepper and turmeric. Stir in lentils until coated. Add broth and vinegar; bring to boil.
• Simmer on medium-low heat 10 to 15 min or until lentils are tender. Stir in chicken, coconut milk and apples.
• Top each serving with a dash of Worcestershire sauce.

MULLIGATAWNY SOUP

Steps:

• Boil the water, add the stock cubes and, once the stock cubes have dissolved, add the rest of the basic ingredients. Cover the pan and bring back to the boil, then simmer for 10 minutes with the pan still covered. Add the fried onions, chutney and salt and pepper. Continue to simmer for another 5 minutes (pan still covered). Leave to cool for a while and then blend the soup in order to incorporate the onions fully.
• Adjust the seasoning if required, e.g. spices, lime, chutney, salt & pepper. If you prefer a thicker consistency, simmer the soup until it reduces as required. Serve the soup and add the bacon bits and the chopped cucumber and tomatoes into each bowl, garnish with some fresh coriander. Alternatively, serve the flavourings in separate bowls so that each person can add what they like.
• If you'd like a more substantial meal you use additional flavouring ingredients, e.g. quartered hard-boiled eggs, boiled rice, prawns, chopped spring onions, sliced chillies etc.

MULLIGATAWNY SOUP

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.

AUTHENTIC MULLIGATAWNY SOUP

Steps:

• Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent.
• Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock.
• Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender.
• Add the rice if using and chicken.
• Stir well and serve with lemon wedges.

MULLIGATAWNY SOUP

Steps:

• Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
• Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

MULLIGATAWNY SOUP

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
• Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
• Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

TURKEY MULLIGATAWNY SOUP WITH CORIANDER

Steps:

• In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
• In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.

TOM'S MULLIGATAWNY SOUP

Steps:

• Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
• Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.

MULLIGATAWNY SOUP

Steps:

• Heat oil in pan and cook the apple, onion and carrot till soft.
• Stir in the flour and curry powder to make a paste
• Gradually stir in the stock to the paste.
• Add the Mango Chutney and Dried fruit, sugar and seasoning.
• Bring to the boil until thickened. Simmer for 45 mins until soft. Or in the pressure cooker cook for 8 mins then quickly release the pressure.
• Blend till smooth and adjust seasoning if need be.
• The amount of flour and stock can be adjusted to make a thinner or thicker soup. I make mine quite thin so its easy to drink from a cup when working over lunch.