Mulligatawny soup?

Question

Does anyone have a recipe for mulligatawny soup please?

Answer 1

Mulligatawny Soup

Ingredients:

1 large onion, thinly sliced
1 small carrot, cut into small dice
1 large celery stalk, finely chopped
2oz butter
1oz flour
2 level teaspoons curry powder
1-1/2 pints chicken Stock or broth
1 large cooking apple
2 teaspoon lemon juice
1/3 cuo cooked rice
1/2 cup cooked chicken meat
Salt and pepper to taste
4 tablespoons fresh heavy cream, warmed

Method:

Melt butter in a saucepan and gently fry onion, carrot and celery until just soft. Do not allow to brown. Stir in flour and curry powder.

Cook for 2 minutes and blend in chicken stock. Bring to the boil, stirring constantly. Allow to thicken slightly.

Reduce heat and simmer for approximately 15 minutes. Stir occasionally.

Meanwhile peel, core and dice apple. Add to the soup with the lemon juice, rice and chicken. Bring to a simmer and add the Heavy Cream. Season to taste. Simmer for a further 3-4 minutes.

Can be garnished with fresh parsley and toasted sliced almonds.

Answer 2

Mulligatawny Soup
4 tablespoons unsalted butter
1 large Spanish onion, chopped
6 cloves garlic, finely chopped
3 tablespoons finely chopped peeled, fresh ginger
1/2 jalapeno, stemmed, seeded, and chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/4 cup all-purpose flour
1 3/4 cups red or pink lentils
9 cups chicken broth, homemade or low-sodium canned
3 tablespoons minced fresh coriander (cilantro) leaves, plus 12 sprigs
1 cup unsweetened canned coconut milk
1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish
2 teaspoons kosher salt
Freshly ground black pepper

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.

Answer 3

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

Not the one? See other Bon Appetit's Mulligatawny Soup Recipes

* < 60 mins Soups
* Whole Chicken Soups

1. Combine garlic and spices.
2. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
3. Add giblets and saute until cooked through.
4. 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.
5. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
6. Add to chicken.
7. Stir in remaining stock and season with salt and pepper.
8. Cover and simmer 30 minutes.
9. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
10. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
11. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
12. Degrease soup if necessary.
13. Stir in lemon juice, then blend in cream.
14. Taste and adjust seasoning.
15. Pour into heated tureen and sprinkle with parsley and almonds.

Answer 4

scrappyki has said it all ,that is a good recipe
my Mom made it just like that

Answer 5

http://www.soupsong.com/rchickn5.html