City Palate

The Harvest Issue - September October 2017

Turkey Mulligatawny Soup
Turkey Mulligatawny Soup.html

Turkey Mulligatawny Soup

Jan Feb 2014

From Ellen Kelly

Time to use up that Christmas turkey stock lurking in the freezer. This is an ATCO Blue Flame Kitchen recipe I tampered with. Mulligatawny means “pepper water” and likely began life as a stew.

2 T. olive oil

2 T. butter

1 medium onion, chopped

1-2 garlic cloves, minced

1/2 t. grated fresh ginger

2-3 T. good curry powder

1/4 c. flour

1 14-oz. can diced tomatoes

6 c. turkey stock

2 carrots, diced

2 celery stalks, diced

1/4 c. currants (optional)

salt and freshly ground black pepper

pinch freshly grated nutmeg

dash Tabasco

generous dash of Worcestershire sauce

1/2 c. heavy cream

1-1/2 c. diced cooked chicken or turkey meat

2 medium apples, peeled, diced and tossed in lemon juice

2 c. cooked rice

Heat the oil and butter in a heavy Dutch oven over medium heat. Add the onion, garlic and ginger and sauté for 2-3 minutes. Stir in the curry powder and flour and cook for 3-4 minutes. Add the tomatoes and mix well to incorporate the roux. Add the stock, carrots, celery, currants, salt and pepper, nutmeg, Tabasco and Worcestershire sauce. Bring to a boil, reduce the heat and add the cream, meat and apples. Cook, covered, stirring occasionally, for 30 minutes. Stir in the rice and heat through, about 5 minutes, before serving. Serves 6 to 8.


Soups And Stocks