Mulligatawny Soup
From capedread 16 years agoIngredients
- 1 clove garlic, minced shopping list
- 1/4 teaspoon cumin seeds, ground shopping list
- 6 whole cloves, finely crushed shopping list
- 1 tablespoon curry powder (or to taste) shopping list
- 1/4 teaspoon ginger, ground shopping list
- cayenne pepper shopping list
- 1/4 cup unsalted butter (1/2 stick) shopping list
- 1 roasting chicken, cut into serving pieces (4 to 4 1/4 lb) shopping list
- chicken giblets, coarsely chopped shopping list
- 3 stalks celery, with leaves, thinly sliced shopping list
- 2 large onions, chopped shopping list
- 2 carrots, diced shopping list
- 1 leek, thinly sliced (white part only) shopping list
- 11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups) shopping list
- salt & pepper, freshly ground shopping list
- 2/3 cup long grain rice shopping list
- 2 medium-size apples, peeled, cored and diced (tart) shopping list
- 1 cup plain yogurt shopping list
- 2 tablespoons fresh lemon juice (or to taste) shopping list
- 2/3 cup whipping cream, warmed shopping list
- chopped fresh parsley, to garnish shopping list
- lightly toasted sliced almonds, to garnish shopping list
How to make it
- 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.
People Who Like This Dish 2
- toml Woodridge, IL
- capedread Peterborough. Cambridgeshire, GB
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