Soup Nazis Mulligatawny Recipes

MULLIGATAWNY SOUP I

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.

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.

LEEK AND POTATO SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

MULLIGATAWNY SOUP

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.

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.

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 II

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.