What is the best recipe for mulligatawny soup?
Answers:
Mulligatawny Soup
"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."
Original recipe yield: 6 servings.
INGREDIENTS:
1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro
------------------------------...
DIRECTIONS:
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.
Yield: 10 servings
Ingredients:
1/2 cup butter
1 diced onion
4 stalks diced celery
2 diced carrots
3 Tbsp flour
2 Tbsp curry powder
8 cup chicken stock
1 1/2 cup diced cooked chicken
1 1/2 cup cooked white rice
1 cup diced tart apple
1 Tbsp fresh thyme
salt & pepper to taste
Instructions:
Melt butter in a large soup pot. Add onion, celery and carrot and simmer 5 minutes or until translucent. Add flour and curry powder, stir well and cook 5 minutes. Add chicken stock and simmer on medium high heat 30 minutes. Add apples, rice and chicken and simmer 15 minutes. Add salt & pepper, simmer on low heat for 15 minutes.
*Wine suggestion: Beaujolais Villages
Mulligatawny Soup
(Anglo-Indian)
------------------------------...
Peggy Gurley and her Mom bullied me into coming up with a good Mulligatawny recipe, and now I'm glad they did. Mulligatawny--literally, "Pepper Water"--is a substantial and deliciously complex meal in itself. At the same time it poses its own mystery since soup is not a significant part of traditional Indian cuisine. Rumor has it that the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup...and called it Indian. Serve this one hot--and with a lot of showmanship--to 4-6 people.
------------------------------...
2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)
1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.
While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples.
When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
------------------------------...
*If you can't find canned coconut milk in a Thai/Indian market or fancy supermarket, you can make it. Just pour some boiling water over fresh grated or packaged UNSWEETENED coconut. Let it sit for about 5 minutes, then blend in a blender or food processor and strain as finely as you can, pressing the solids hard before throwing them out. Add the coconut milk at the last possible minute because its distinctive flavor degrades quickly in high heat.
Ingredients:
1 large clove garlic, minced
1/4 teaspoon ground cumin seed
6 whole cloves, finely crushed
1 tablespoon curry powder or to taste
1/4 teaspoon ground ginger
Cayenne pepper
1/4 cup unsalted butter
1 roasting chicken (4 lb), cut into serving pieces
Giblets from chicken, coarsely chopped
3 celery stalks with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek (white part only), thinly sliced
11 cups defatted chicken stock (preferably homemade)
Salt and freshly ground pepper
2/3 cup long grain rice
2 tart medium apples, peeled, cored and diced
1 cup plain yogurt
2 tablespoons fresh lemon juice or to taste
2/3 cup whipping cream, warmed
chopped fresh parsley and lightly toasted sliced almonds (garnish)
Directions:
Combine garlic and spices. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides. Add giblets and saute until cooked through. Transfer chicken and giblets to stockpot.
Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender. Add to chicken. Stir in remaining stock and season with salt and pepper. Cover and simmer 30 minutes. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes. Degrease soup if necessary. Stir in lemon juice, then blend in cream. Taste and adjust seasoning. Pour into heated tureen and sprinkle with parsley and almonds.
This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cook, adding lemon juice, cayenne pepper and curry powder as necessary.
Source: Bon Appetit's now out of print cookbook series, "Cooking with Bon Appetit - Soups and Salads" (Knapp Press, 1983).
This recipe for Bon Appetit's Mulligatawny Soup serves/makes 10.
Other Answers:
Mulligatawny Soup
(Anglo-Indian)
------------------------------...
Peggy Gurley and her Mom bullied me into coming up with a good Mulligatawny recipe, and now I'm glad they did. Mulligatawny--literally, "Pepper Water"--is a substantial and deliciously complex meal in itself. At the same time it poses its own mystery since soup is not a significant part of traditional Indian cuisine. Rumor has it that the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup...and called it Indian. Serve this one hot--and with a lot of showmanship--to 4-6 people.
------------------------------...
2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)
1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.
While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples.
When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
------------------------------...
*If you can't find canned coconut milk in a Thai/Indian market or fancy supermarket, you can make it. Just pour some boiling water over fresh grated or packaged UNSWEETENED coconut. Let it sit for about 5 minutes, then blend in a blender or food processor and strain as finely as you can, pressing the solids hard before throwing them out. Add the coconut milk at the last possible minute because its distinctive flavor degrades quickly in high heat.
OR OR OR OR OR OR OR OR
Bon Appetit's Mulligatawny Soup This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.
1 clove garlic, minced
1/4 teaspoon cumin seeds, ground
6 whole cloves, finely crushed
1 tablespoon curry powder (or to taste)
1/4 teaspoon ginger, ground
cayenne pepper
1/4 cup unsalted butter (1/2 stick)
1 roasting chicken, cut into serving pieces (4 to 4 1/4 lb)
chicken giblets, coarsely chopped
3 stalks celery, with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, thinly sliced (white part only)
11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
salt & pepper, freshly ground
2/3 cup long grain rice
2 medium-size apples, peeled, cored and diced (tart)
1 cup plain yogurt
2 tablespoons fresh lemon juice (or to taste)
2/3 cup whipping cream, warmed
chopped fresh parsley, to garnish
lightly toasted sliced almonds, to garnish
12 10 oz. servings Change size or US/metric
Change to: 10 oz. servings US Metric
40 minutes 10 mins prep
OR
16 cups water
6 cups chicken stock
2 potatoes, peeled &,sliced
2 carrots, peeled &,sliced
2 stalks celery, with tops
1/2 eggplant, peeled &,diced
1 medium onion, chopped
1 cup frozen corn
2/3 cup roasted red peppers, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped Italian parsley
1/4 cup lemon juice
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
4-6 servings Change size or US/metric
Change to: servings US Metric
5 hours 30 minutes 30 mins prep
OR
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."
Original recipe yield: 6 servings.
Servings:6 (change)
------------------------------...
INGREDIENTS:
1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro
------------------------------...
DIRECTIONS:
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.
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