Mulligatawny Soup Iii Recipes

Steps:

• Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
• Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
• Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
• Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
• Add rice and boiling white stock. Serve.

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.

Steps:

• Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent.
• Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock.
• Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender.
• Add the rice if using and chicken.
• Stir well and serve with lemon wedges.

Steps:

• Place chicken breasts in a large saucepan or soup pot and add water to cover.
• Add the curry, onion, garlic and parsley.
• Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
• Remove the chicken from the stock and set aside to cool.
• Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently.
• When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes).
• Stir in the yogurt. Taste and adjust seasonings.
• Serve at once.

Steps:

• Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
• Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
• Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.

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.

Steps:

• Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
• Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
• Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
• Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
• Spoon cooked rice into bowls and ladle soup over top to serve.

Steps:

• Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
• Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Steps:

• Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
• Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

Steps:

• 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.