This is the perfect leftover turkey soup recipe
and one that's a favorite in our household. Despite it's exotic name "Mulligatawny",
it doesn't require any exotic ingredients. Everything you need can easily be found
in your local grocery store. (McCormick offers garam masala sold under their "Gourmet
Collection" which most stores carry, or you can order
garam masala online).
We
found this fabulous recipe on Chowhound.com. It's a great way to use the left
over turkey and homemade stock
from Thanksgiving. This recipe makes a thick and hearty soup.
This recipe
can be made using chicken stock (which is the classic recipe).
It's a
rule in our house that we never eat any soup the same day it's made. An overnight
in the refrigerator gives flavors time to meld together. Do yourself a favor,
make this soup a day ahead of time, you'll get the best flavor that way.
Please read my "cook's tips" following the recipe.
The
turkey in the broth I made was shredded and worked beautifully in this soup. I
used both the lemon juice and zest in this recipe.
You
can see in this picture pieces of the Granny Smith apple and carrots in the soup
and the cilantro garnish on top. The cilantro adds another layer of flavor. Don't
serve it without the cilantro.
Turkey
Mulligatawny Soup
2 tablespoons unsalted butter
1 medium yellow onion, medium dice
1 medium Granny Smith apple, peeled, cored
and medium dice
1 medium carrot, peeled and medium dice
5 medium cloves
garlic, finely chopped
1/4 cup all-purpose flour
1 tablespoon curry powder
1 tablespoon garam
masala
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
5 cups
turkey stock, or low sodium chicken broth
2 cups diced, cooked turkey
1 1/2 cups COOKED basmati rice
1 14-ounce can unsweetened coconut milk
1/4 cup freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
(optional)
1/2 cup packed fresh cilantro leaves and tender stems for garnish
Salt
& pepper to taste
Instructions:
Melt butter in large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot and garlic, stir to coat in butter and season again with salt. Add freshly ground black pepper. Saute until apple is tender and onion is translucent, about 5 minutes.
Sprinkle flour, curry powder, garam masala, cumin and cloves over the vegetables and stir until the spices are fragrant and the flour has cooked slightly, about 2 minutes.
Slowly add stock, stirring until flour has dissolved. Bring to a simmer and cook until the vegetables are tender, about 10 minutes.
Add
turkey, COOKED rice, coconut milk and lemon juice and return to soup to
a simmer for about 10 minutes. Stir in lemon zest, if using and season with additional
salt and freshly ground black pepper as desired. Garnish with cilantro and serve.
Cook's Tips: Make sure you cook the flour and spices for at least
2 minutes as called for in the recipe. Don't rush this step and stir the vegetables
the entire time. I only added
one cup of the stock to dissolve the flour. When the flour was totally dissolved
and the stock thickening I added the rest. I think it's easier to tell if the
flour is incorporating well in a smaller amount of liquid.
I would suggest you make the final addition of salt and pepper, and decide about adding lemon zest AFTER the soup has sat for a day. The flavors change incredibly - for the better - if the soup sits (refrigerated) overnight.
This soup is quite thick. Add chicken stock if you need or want to thin out the soup.
When serving a very small
squirt of lemon juice helps to freshen it up and a dollop of sour cream (which
goes great with the cilantro) has a nice cooling effect.
A side note:
Before I made this soup the first time I read the comments left by others who
had made it. Some people chose to change the recipe, leaving out key ingredients
(one person made it without garam masala). The first time I prepare a recipe I
always follow instructions and NEVER leave an ingredient out. That is the only
true way to measure how good a recipe is.
Easy
Indian Food Recipes
Easy
Chicken Curry
Ginger Garlic Green Beans
Green Beans with Coconut
Green Beans with Onion Paste
Indian Style Green Beans &
Carrots
Mulligatawny Soup
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
As with other recipes there are many variations of fried green beans. Actually the second one we've posted seems more like true fried green beans to us, but the first recipe works well too. If we use bacon fat in the first recipe we don't add the lemon juice/zest. Fried Green Beans 2 tablespoons olive oil (we prefer bacon fat for taste) 1 tablespoon butter 2 cups fresh green beans, trimmed and cut to preferred length.
Green Beans Almondine
Four takes on the classic Green Beans Almondine. There is certainly no shortage of recipes for Green Beans Almondine. It's a classic dish that's easy and elegant. We've given you four different versions here. Our first version is the classic recipe. The second recipe calls for the addition of a bit of lemon for a French twist, the third add's tamari or soy for an Asian flavor.
Thanksgiving Dinner
Last Thanksgiving was the first Thanksgiving meal I've ever cooked, at the tender age of 48. I'd always had a parent's house to go to, or a friends house, or had gone to a restaurant/buffet for Thanksgiving with friends. I am now married and between my mother-in-law, my sister-in-law and myself we decided that I'd be responsible for Thanksgiving dinner. Luckily there are only eight of us.
Home |How to Grow Green Beans | Varieties of Green Beans |Green Bean Seeds |Canning Green Beans | Freezing Green Beans | Green Bean Recipes | Christmas Dinner & Brunch Menus & Recipes | Cooking Spices | Easy Recipes for BBQ & Cookouts | Easy Recipes| Food & Cooking Tips |Holiday Recipes | Indian Food Recipes | Mediterranean Recipes | Thanksgiving Dinner Menu and Recipes | Thanksgiving Dinner Timing | Turkey Cooking Time & Turkey Tips |Valentine's Day and Romantic Dinner Ideas | Link to us | Vegetable and food links | Privacy Policy | Sitemap
