Mulligatawny…good soup for you!

November 18, 2008 by andrea | Filed under Indian, Main Dish, Soup/Stew, Turkey.

 

One of my favorite Seinfeld episodes is the one with the Soup Nazi. In the show, everyone is making a huge deal about how good the Soup Nazi’s soups are. In fact, Elaine’s knees actually buckle after she tastes his mulligatawny, a curry-flavored soup. Even though it had been years since seeing this famous Seinfeld episode, I was still intrigued with wanting to try my hand at making mulligatawny soup. I decided it was time to make it myself.

I sauteed cut up chicken breast and thighs (skinless, boneless) instead of the turkey, used basmati rice in place of regular long-grain white rice, and replaced some of the yogurt with coconut milk (about a half cup of each). I also added about a half cup or so of chopped canned tomatoes and a heaping handful of fresh baby spinach leaves for added flavor, texture and color. I don’t know how close this is to the real thing but it sure tasted good! I served the soup with crusty bread. This recipe is definitely a keeper!

Turkey Mulligatawny Soup
-recipe from williams-sonoma.com

In place of the fresh turkey breast, you can use leftover cooked turkey or a purchased rotisserie chicken. Remove and discard the skin and bones, and cut the meat into bite-size pieces. Add the cooked turkey or chicken to the soup along with the yogurt.

Ingredients:
3 Tbs. unsalted butter
1 boneless, skinless turkey breast half, about 1 1/2 lb., cut into bite-size cubes
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
1 garlic clove, minced
1 Tbs. curry powder
4 cups chicken broth
1/2 cup long-grain white rice
1 cup plain yogurt
Salt and freshly ground pepper, to taste
1/4 cup minced fresh cilantro (optional)

Directions:
In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and sauté until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.

Add the onion, celery, carrots and garlic to the pot and sauté until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.

Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper.

Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.

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