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Fay Stout | all galleries >> Galleries >> My Recipe Box > Mulligatawny Soup
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Mulligatawny Soup

I recently went to my local Half-Price Bookstore and brought home a copy of "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds.
It was an interesting concept... cook your favorite international take-out foods at home, 24/7.

Now as you may know, I have collected cookbooks, recipes and the like for many years but I "needed" this cookbook.
Interestingly enough, it has no food photos and normally I shy away from a cookbook without photos as it is the photos that many times make you want to try the recipe.

I decided to try the Mulligatawny Soup.
There are many variations of this soup, but this one sounded easy and included ingredients and spices that I love.

This may be made ahead of time and reheated.
This is now one of my very favorite soups! The flavor is INCREDIBLE!

1/2 c. of Ghee (I just used BUTTER rather than clarified butter)
3 ONIONS, (one chopped and two sliced)
2 CARROTS, peeled and chopped
1 rib of CELERY, chopped
1 PARSNIP, peeled and chopped
3 cloves of GARLIC, minced
8 c. CHICKEN STOCK (you may substitute vegetable stock for a vegetarian version)
(Our local grocery store stocks this spice.
It is a combination of cinnamon, cardamom, cloves, coriander, peppercorns and cumin).
1 14-ounce can of unsweetened COCONUT MILK
Freshly ground PEPPER
CILANTRO for garnish, if desired

Heat 2 Tbsp. of the butter in a large pot over medium heat. Add the cinnamon stick and curry powder and cook for 1 minute.
Add the chopped onions and a pinch of salt, and cook for 1 minute until the onions begin to soften.

Add the carrot, celery, parsnip, and garlic to the pot and cook for 3 minutes or until the vegetables soften.
Add the chicken or vegetable stock and simmer for about 20 minutes, until vegetables are tender.

Remove the cinnamon stick and puree the soup in a blender or food processor. (Do this in small batches to prevent soup from overflowing while processing.)

Return soup to the pot and bring to a simmer.

Heat the remaining 2 Tbsp. butter over medium heat in a saute pan.
Add the onion slices and a pinch of salt and cook until onions begin to brown, about 5 minutes.
Add the garam masala, turn the heat to low and cook so the onions caramelize to a rich brown, about 20 minutes.

Add the coconut milk to the onion mixture and raise the heat to high and cook until it is reduced by 1/2, about 7 minutes.

Add the onion/coconut mixture to the pureed soup and season with salt and pepper to taste.
Garnish if desired with chopped cilantro and serve hot.

Canon EOS 40D
1/25s f/7.1 at 38.0mm iso1000 full exif

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