Mulligatawny Soup Laurie Colwin Recipes

MULLIGATAWNY SOUP

Steps:

• In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
• Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
• Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
• Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
• Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot.
• Add the apples and cook for a couple more minutes.
• Garnish with fresh parsley and serve.

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.

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.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
• Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
• Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

MULLIGATAWNY SOUP

Steps:

• Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
• Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
• While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
• When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
• Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3-4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
• Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

MULLIGATAWNY SOUP

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
• Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
• Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

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.

MULLIGATAWNY

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. 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.

MULLIGATAWNY SOUP - LAURIE COLWIN

Steps:

• 1. In a blender puree 2 chopped garlic cloves, a chopped peeled 1 inch piece of gingerroot, a chopped onion, about 1/2 teaspoon cayenne, 1 teaspoon tumeric, 1 teaspoon ground coriandr, and a bay leaf, broken into pieces. You will need to scrape down the side with a spatula from time to time. 2. In a large heavy saucepan cook the spice paste in 3 tablespoons heated vegetable oil over moderate heat, stirring for 2 minutes. Add the meat from 4 chicken thighs (or 2 chicken breasts), cut into big pieces, and cook, and stir the mixture for 1 minute. 3. Stir in 4 cups chicken broth (or water) and 6 tablespoons picked over and rinsed lentils and simmer for 15 minutes, stirring once in a while. Stir in 3 tablespoons long grain white-rice and simmer about 15 minutes more, until the rice is tender. 4. Remove and set aside the chicken in a bowl. In the blender puree the rest of the soup in batches and return it to the pan. Stir in the chicken, cut into bite-size pieces, and 1 tablespoon lemon juice. season the soup with salt, and serve it sprinkled with chopped scallion.