MULLIGATAWNY SOUP
Mulligatawny is a more recent addition to my soup collection, have yet to find a Mulligatawny Soup I didn't love! This recipe passed to me by a family member has become our favourite version of this old classic. So much so that this year it was added to our Christmas menu - along with the promise that I continue to make it year around.We have no idea as to the origins of this particular recipe or what if any changes have been made over the years. Although we know not the who or where of the recipe - am happy it found it's way to our kitchen!
Provided by Gerry
Categories < 4 Hours
Time 1h20m
Yield 7-8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In large soup pot over medium heat, melt butter. Sauté onions, celery, apple and curry powder until onions are soft.
- Mix in flour, salt and pepper.
- Add chicken stock,stir until it thickens.
- Add cubed chicken and carrots, simmer covered until the vegetables are tender.
- Whisk in the coconut milk, simmer until heated through.
- Servings depend on the size of your bowl.
Nutrition Facts : Calories 390.7, Fat 18.2, SaturatedFat 10.4, Cholesterol 62.5, Sodium 1255.7, Carbohydrate 37.7, Fiber 3.2, Sugar 22.9, Protein 19.8
THE BEST MULLIGATAWNY SOUP RECIPE
Steps:
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
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.
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
EASY MULLIGATAWNY
Steps:
- Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside. In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes. Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
MULLIGATAWNY WITH CHICKPEAS
This is a vegetarian version of the classic Indian soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree soup. Return soup to pot, add 2 cups of water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.
- Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add chickpeas; cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.
MULLIGATAWNY
Mulligatawny means "pepper water" in Tamil. It is a traditional soup from southern India, brought to Europe by the British. This vivid version includes chicken broth, coconut milk, lentils, and plenty of spices. This recipe has been adapted from "Curries & Bugles: A Memoir & Cookbook of the British Raj," by Jennifer Berman (HarperCollins; 1990).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
- Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
- Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
- Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.
MULLIGATAWNY SOUP II
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 21
Steps:
- Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
- Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g
MULLIGATAWNY (INDIAN) SOUP ( BEEF )
This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!
Provided by CountryLady
Categories Roast Beef
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fry vegetables & apple in drippings until soft & beginning to lose colour.
- Stir in flour & curry and cook for 1 minute.
- Add stock, tomatoes & seasoning.
- Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
- Sieve or liquidize the soup & return to pot.
- Add minced beef & rice.
- Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
MULLIGATAWNY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 first-course servings
Number Of Ingredients 16
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
- Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
- When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
- Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.
- Cook's Note: If making the soup in advance, adjust it's consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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- Pat dry the chicken thighs with a paper towel. Take out excess fat from chicken. Slice chicken into strips. Season with salt and pepper to taste. Then add cumin, garlic, and curry powder. Thoroughly mix and set aside, until ready to use.
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- Heat a tablespoon of oil in a large soup pot and saute diced onion, carrot and celery over low heat for 5 minutes. The add minced garlic, grated ginger, the curry paste and cook for 30 seconds longer while stirring. Then add the chicken stock, red split lentils and rice, turn the heat up and bring to a boil.
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- Combine chicken, onion, carrots, celery, apples, ginger, garlic, curry powder, salt and cayenne in a 5- to 6-quart slow cooker. Add broth. Cover and cook on High for 2 hours or Low for 4 hours.
- Remove the chicken to a clean cutting board. Add coconut milk and cilantro to the soup. Shred the chicken into bite-size pieces with 2 forks and return to the soup. Serve topped with more cilantro and diced apple, if desired.
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