Madhur Jaffrey Mulligatawny Soup Recipes

MULLIGATAWNY SOUP

Steps:

• In a large saucepan, heat the oil until bubbling.
• Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.
• Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.
• Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.
• Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.
• Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).
• Add parsley, lemon juice, cloves, sugar, and bring to a boil.
• Once it reaches a boil, bring down to simmer and add the chicken.
• Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.
• Serve with warm naan bread.

VEGETABLE MULLIGATAWNY SOUP

Steps:

• Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
• Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
• Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.

MADHUR JAFFREY'S VEGAN MULLIGATAWNY

Steps:

• Dry roast whole peppercorns in soup pot over medium heat until fragrant.
• Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
• Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
• Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
• Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
• Serve with cilantro garnish.

MULLIGATAWNY SOUP

Steps:

• Put the garlic and ginger into the container of an electric blender with 3 tablespoons of water. Blend at high speed until you have a smooth paste. Set aside. Pat dry the pieces of lamb. Heat the oil in a 2-3-quart pot over medium-high flame, and add the meat. Turn, and fry until the pieces are lightly browned on all sides. Remove with slotted spoon and set aside. Turn the heat off. To the same pot, add the paste from the blender, the roasted and ground poppy seeds, the coriander, cumin, and turmeric. Turn the heat to medium, and fry, stirring constantly, for about a minute. Turn heat to low. Now add the browned meat and any juice that may have accumulated, the salt, cayenne, and black pepper. Stir and leave on low flame. Compine chickpea flour and 1/4 cup water in a bowl, mixing thoroughly until you have a smooth paste. Slowly add the chicken broth, stirring as you do so. Pour this mixture over the meat in the pot. Turn heat to high and bring soup to a boil. Add uncooked rice if you are using it. Cover, lower heat, and simmer gently for half an hour or until meat is tender. Stir in the lemon juice. If you are using cooked rice, add it to soup 5 minutes before serving. Pour the soup into a tureen or into individual bowls. Mulligatawny soup can be served with both Indian and Western-style meals. Since it is thick and fairly filling, it can be a main course for lunch or a light supper followed by a green salad and fruit.

MADHUR JAFFREY'S MULLIGATAWNY SOUP

Steps:

• Makes approximately 8 to 10 1-cup servings
• Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
• While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
• Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
• Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
• After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
• Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree'd soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.

THE MAHARAJAH'S MULLIGATAWNY

Steps:

• Grind the red chile peppers, coriander seeds, cumin seeds, turmeric powder, nutmeg, cloves, peppercorns, curry leaves, garlic, and ginger into a smooth paste using a food processor or blender.
• Melt the ghee in a large skillet over medium heat; fry the onion in the melted ghee until golden brown, about 5 minutes. Add the red chile pepper paste and lamb to the skillet; cook and stir until the lamb is browned, about 5 minutes. Season with salt. Stir the lamb stock and tomato puree into the lamb mixture; reduce heat to medium-low, cover the skillet, and simmer until the lamb is tender, about 30 minutes. Add the carrot and apple; cook another 15 minutes. Remove from heat and allow to cool slightly.
• Remove the lamb from the mixture and set aside. Pour the rest of the soup into a blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Strain the soup through a fine mesh strainer back into the skillet. You ARE allowed to press on the contents of the strainer! Remove and discard any large and hard pieces. Add the lamb back to the skillet, place over medium heat, and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls; garnish with lemon slice.