Can someone oblige me with the recipe for Mullatgatawny soup?!
An Indian Curry type soup, seems a bit beefy!.Www@FoodAQ@Com
Answers:
Mulligatawny Soup
Bon Appétit | September 2005
Shamiana, Kirkland, WA
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland!. Could you get the recipe!?"
Yield: Makes 8 first-course or 4 main-course servings
1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges
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!.
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!.Www@FoodAQ@Com
Bon Appétit | September 2005
Shamiana, Kirkland, WA
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland!. Could you get the recipe!?"
Yield: Makes 8 first-course or 4 main-course servings
1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges
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!.
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!.Www@FoodAQ@Com
* 3 Tablespoons butter or margarine
* 2 small yellow onion, peeled and minced
* 1 medium-sized carrot, peeled and diced fine
* 1 stalk celery, diced fine
* 1/2 green pepper, cored, seeded, and minced
* 1/4 cup unsilfted flour
* 1 Tablespoon curry powder
* 1/4 teaspoon nutmeg
* 3 cloves
* 2 sprigs parsley
* 1 quart chicken broth
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup chopped tomatoes
* 1 cup diced cooked chicken
* 1/2 cup heavy cream
* 1 cup boiled rice
Preparation:
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden!. Blend in flour, curry powder, and nutmeg!. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour!.
Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade!.
Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors!. Add rice, heat and stir 2 to 3 minutes longer, then serve!.
Yield: 6 servingsWww@FoodAQ@Com
* 2 small yellow onion, peeled and minced
* 1 medium-sized carrot, peeled and diced fine
* 1 stalk celery, diced fine
* 1/2 green pepper, cored, seeded, and minced
* 1/4 cup unsilfted flour
* 1 Tablespoon curry powder
* 1/4 teaspoon nutmeg
* 3 cloves
* 2 sprigs parsley
* 1 quart chicken broth
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup chopped tomatoes
* 1 cup diced cooked chicken
* 1/2 cup heavy cream
* 1 cup boiled rice
Preparation:
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden!. Blend in flour, curry powder, and nutmeg!. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour!.
Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade!.
Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors!. Add rice, heat and stir 2 to 3 minutes longer, then serve!.
Yield: 6 servingsWww@FoodAQ@Com
Video recipe:step by step:
http://www!.youtube!.com/watch!?v=B9Xvq-y5p!.!.!.
Diferent recipe but same technique":
Ingredients for Mulligatawny Soup
1 beef or lamb shin bone
1 large chicken
1 1/2 pounds of rump steak
2 large onions
15 dried cloves
3 sticks of cinnamon, each about 3 inches long
1/4 teaspoon of methi
1 dessertspoon of caraway seeds
2 dried red peppers
1/2 ounce ground turmeric powder
1/2 ounce fresh ginger
1 fresh garlic bead
2 bay leaves
1 pound vegetable oil
2 chicken eggs
1 glass of dry sherry
Method of Preparation for Mulligatawny Soup
Make a soup stock of the shin bone, half the chicken, the rump steak, and onions!. Place aside!.
Dry thoroughly all the spices, except the ginger, bay leaves and garlic!. Pound or process them very finely and make into a paste with a little water!.
Pulp the ginger and garlic in a little water and add the turmeric powder!.
Heat the vegetable oil and add in the pounded / processed spices, bay leaves and tumeric!. Cook gently for 20 minutes!.
Add the rest of the chicken, diced in small pieces, into the strained soup stock!.
Simmer for 1 hour, and ensure that the diced chicken is well done!. Remove all fat and grease!. Strain and cool!. Your Mulligatawny Soup is ready to be served!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=B9Xvq-y5p!.!.!.
Diferent recipe but same technique":
Ingredients for Mulligatawny Soup
1 beef or lamb shin bone
1 large chicken
1 1/2 pounds of rump steak
2 large onions
15 dried cloves
3 sticks of cinnamon, each about 3 inches long
1/4 teaspoon of methi
1 dessertspoon of caraway seeds
2 dried red peppers
1/2 ounce ground turmeric powder
1/2 ounce fresh ginger
1 fresh garlic bead
2 bay leaves
1 pound vegetable oil
2 chicken eggs
1 glass of dry sherry
Method of Preparation for Mulligatawny Soup
Make a soup stock of the shin bone, half the chicken, the rump steak, and onions!. Place aside!.
Dry thoroughly all the spices, except the ginger, bay leaves and garlic!. Pound or process them very finely and make into a paste with a little water!.
Pulp the ginger and garlic in a little water and add the turmeric powder!.
Heat the vegetable oil and add in the pounded / processed spices, bay leaves and tumeric!. Cook gently for 20 minutes!.
Add the rest of the chicken, diced in small pieces, into the strained soup stock!.
Simmer for 1 hour, and ensure that the diced chicken is well done!. Remove all fat and grease!. Strain and cool!. Your Mulligatawny Soup is ready to be served!.Www@FoodAQ@Com
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