MULLIGATAWNY SOUP RECIPE | ALLRECIPES
Provided by: Lise P
Categories: Chicken Soup
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 1 hours 0 minutes
|½ cup chopped onion|
|2 stalks celery, chopped|
|1 carrot, diced|
|¼ cup butter|
|1 ½ tablespoons all-purpose flour|
|1 ½ teaspoons curry powder|
|4 cups chicken broth|
|½ apple, cored and chopped|
|¼ cup white rice|
|1 skinless, boneless chicken breast half – cut into cubes|
|1 pinch dried thyme|
|salt and ground black pepper to taste|
|½ cup heavy cream, heated|
- Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
- Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
- Just before serving, stir in hot cream.
Calories 222.8 calories, CarbohydrateContent 13.5 g, CholesterolContent 62.2 mg, FatContent 15.8 g, FiberContent 1.4 g, ProteinContent 6.9 g, SaturatedFatContent 9.5 g, SodiumContent 733.9 mg, SugarContent 3.2 g
MULLIGATAWNY SOUP RECIPE – NYT COOKING
Provided by: Sarah DiGregorio
Total time: 50 minutes
Yield: 6 servings
|1/4 cup vegetable oil|
|1 red or yellow onion, minced|
|8 garlic cloves, smashed and chopped|
|2 tablespoons minced ginger (from about 2 inches of peeled ginger root)|
|2 teaspoons black or brown mustard seeds|
|1 teaspoon ground turmeric|
|1 teaspoon curry powder|
|1/2 teaspoon ground cayenne, plus more to taste|
|1/2 teaspoon cumin seeds|
|2 carrots, peeled and sliced|
|2 celery stalks, sliced|
|1 large apple, preferably Granny Smith, peeled, cored and chopped|
|2 tablespoons tomato paste|
|3 tablespoons all-purpose flour|
|1 pound boneless, skinless chicken thighs, cut into bite-sized chunks|
|1 cup masoor dal (split red lentils)|
|6 cups chicken broth or stock|
|1 (14-ounce) can coconut milk|
|Juice of 1 lime (about 1½ tablespoons)|
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
- Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
BEST MULLIGATAWNY SOUP RECIPE – HOW TO MAKE MULLIGATAWNY SOUP
Provided by: DELISH.COM
Categories: vegetarian,weeknight meals,winter,soup
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 0S
Yield: 8-10 servings
|3 tbsp. unsalted butter|
|2 medium onions, finely chopped|
|1 large carrot, finely chopped|
|1 celery stalk, finely chopped|
|1 red serrano, finely chopped|
|1/4 tsp. freshly ground black pepper|
|4 cloves garlic|
|1 tbsp. fresh ginger, minced|
|1 tbsp. curry powder|
|1 tsp. ground cumin|
|1 tsp. ground coriander|
|1 tsp. turmeric|
|1/4 tsp. cayenne pepper|
|1 Granny Smith apple, peeled, cored, and finely chopped|
|1 1/2 c. split red lentils|
|6 c. low-sodium vegetable stock|
|2 bay leaves|
|1 (14.5-oz.) can chickpeas, drained and rinsed|
|1/2 c. plain, full-fat Greek yogurt, plus extra for garnish|
|Juice from half a lemon|
|Lemon wedges, for garnish|
|Freshly chopped cilantro, for garnish|
|Cooked rice, for serving|
|Naan, for serving|
- In a large Dutch oven over medium-high heat, melt butter until it stops foaming, Add onions, carrot, celery, and red chile, and season with ½ tsp of salt and ¼ teaspoon pepper. Cook for about 6 to 7 minutes, or until onions are translucent and the vegetables are starting to brown lightly on the edges.
- Add garlic and ginger and cook, stirring constantly, for 1 minute. Stir in spices and ½ teaspoon salt and cook for another 30 seconds. Reduce heat to medium and stir in apple until completely coated.
- Rinse lentils in a fine mesh strainer and shake off excess water. Stir in lentils, vegetable stock, and bay leaves. Increase heat to medium high and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
- Discard bay leaves. Using an immersion blender (or transfer to a regular blender in batches), blend until smooth. (It should be smooth but not like baby food; a few bits of texture are okay.)
- Add chickpeas and 2 ½ tsp of salt, and simmer, covered, for 15 minutes or until chickpeas are heated through and completely tender.
- Meanwhile, combine yogurt and lemon juice in a small bowl.
- When chickpeas are done simmering, stir in yogurt mixture until no more streaks of white remain.
- Garnish with cilantro, lemon wedges and more yogurt, if desired. Serve with steamed basmati rice or a side of garlicky naan.