Mulligatawny

Dennis G. said:

Any one got a recipe for Mulligatawny that calls for rice?

Here is a recipe posted by Betty E. Kohler on
rec.food.recipes a few years ago.

Victor

Bon Appetit's Mulligatawny Soup

This Classic Anglo-Indian soup, the name of which means
"pepper water," should be richly endowed with meat and
piquantly spiced. Taste the soup as it cooks, adding lemon
juice, cayenne pepper and curry powder as necessary.

Mulligatawny Soup

1 large garlic clove, minced
1/4 teaspoon ground cumin seed 6 whole cloves, finely
crushed 1 tablespoon curry powder or to taste
2/4 teaspoon ground ginger Cayenne pepper
3/4 cup (1/2 stick) unsalted butter
3 (1to 4 1/4 lb) roasting chicken, cut into serving pieces
Giblets from chicken, coarsely chopped 3 celery stalks
with leaves, thinly sliced 2 large onions, chopped 2
carrots, diced 1 leek (white part only), thinly sliced
11 cups (2 quarts plus 3 cups) defatted chicken stock
(preferably homemade) Salt and freshly ground pepper
4/3 cup long grain rice 2 [censored] medium apples, peeled, cored
and diced 1 cup plain yogurt 2 tablespoons fresh lemon
juice or to taste
5/3 cup whipping cream, warmed chopped fresh parsley and
lightly toasted sliced almonds (garnish)

Combine garlic and spices. Melt butter in large skillet over
medium-high heat. Add chicken and saute until lightly
browned on all sides. Add giblets and saute until cooked
through. Transfer chicken and giblets to stockpot.

Drain all but 1 tablespoon fat from skillet. Add celery,
onion, carrot, leek and spice mixture and blend well. Add a
small ladle of stock and cook over low heat, stirring
constantly, until vegetables are tender. Add to chicken.
Stir in remaining stock and season with salt and pepper.
Cover and simmer 30 minutes. Remove chicken with slotted
spoon and set aside. Add rice to soup and continue cooking
15 minutes.

When chicken is cool enough to handle, cut meat into bite-
size pieces, discarding skin and bones. Return chicken to
soup and blend in apples and yogurt. Simmer 10 minutes.
Degrease soup if necessary. Stir in lemon juice, then blend
in cream. Taste and adjust seasoning. Pour into heated
tureen and sprinkle with parsley and almonds.

Source: Bon Appetit's now out of print cookbook series,
"Cooking with Bon Appetit - Soups and Salads" (Knapp
Press, 1983).

Dennis G. said:

I had a lovely cup of Muligatawney soup at Cheryl's Cafe
for lunch today. Much simpler than I make at home, it
include an infitesmal amount of chicken and even less
carrot and celery but featured boiled rice for a filler.
And i loved it.

There was also a sort of sweet/sour taste behind the
strong curry flavour and pepper flakes. i think she put in
lemon juice and sugar to balance.

I might have called it 'Curry Soup' because of the missing
vegetables but she called it Mulligatawny. Any one got a
recipe for Mulligatawny that calls for rice?

Dennis

Here is Mrs Beeton's recipe:

2 tablespoonfuls of curry powder, 6 onions, 1 clove of
garlic, 1 oz of pounded almonds, a little lemon-pickle or
mango-juice to taste, 1 fowl or rabbit, 4 slices lean
bacon, 2 quarts of medioum stock or, if wanted very good,
best stock.

Slice and fry the onions of a nice colour; line the stewpan
wiht the bacon; cut up the rabbit or fowl into small joints,
and slightly brown them; put in the fried onnions, the
garlic and the stock, and simmer gently till the meat is
tender; skim very carefully, and when the meat is done, rub
the curry powder to to a smooth batter; add it to the soup
with the almonds, which must be first pounded with a little
of the stock. Put in seasoning and lemon-pickle or mango-
juice to taste and serve boiled rice with it.