Turkey Mulligatawny Soup with Coriander
Cook Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hour
Description: I’m always on the lookout for wonderful ways to repurpose leftover turkey, and this delightful soup recipe from Gourmet Magazine fits the bill perfectly! This hearty and flavorful soup is sure to warm you up on chilly days, and it’s a fantastic way to use up any remaining turkey from holiday feasts. With aromatic spices, creamy coconut milk, and fresh coriander, this Mulligatawny soup is a comforting bowl of goodness that’s perfect for any occasion. So, grab your ingredients and let’s get cooking!
Recipe Category: Poultry
Keywords: Meat, < 60 Mins
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Turkey carcass |
| 4 1/2 | Water |
| 1/3 | Water |
| 4 | Cloves garlic |
| 3 | Teaspoons curry powder |
| 1/4 | Teaspoon ground cumin |
| 2 | Boiling potatoes |
| 3/4 | Cup chopped onions |
| 2 | Medium carrots |
| 4 | Cups canned unsweetened coconut milk |
| 3 | Tablespoons fresh lime juice |
| 1 | Bunch fresh coriander (cilantro) |
| 1 | Coriander sprig (for garnish) |
Instructions:
-
Prepare the Turkey Stock:
- In a large kettle or stockpot, combine the turkey carcass with 4 1/2 quarts of water, or enough to cover it.
- Simmer the mixture, uncovered, for 3 hours, allowing the flavors to meld and the stock to develop depth.
-
Strain and Reduce the Stock:
- Strain the stock through a large sieve into a bowl to remove any solids.
- Return the strained stock to the kettle and boil it until it reduces to about 10 cups, intensifying the flavors.
-
Prepare the Aromatic Base:
- In a blender, purΓ©e the garlic and gingerroot with the remaining 1/3 cup of water until smooth.
-
Cook the Aromatic Base:
- In a heavy kettle, heat the oil over moderate-high heat until hot but not smoking.
- Add the purΓ©e to the hot oil and cook, stirring, for about 2 minutes, or until the liquid evaporates, releasing the fragrant aromas.
-
Simmer with Vegetables:
- Add the peeled and cubed potatoes, chopped onions, carrots, and 5 cups of the prepared turkey stock to the kettle.
- Simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft and tender.
-
Blend the Soup:
- Working in batches, purΓ©e the cooked mixture in a blender until smooth, transferring each batch to another large kettle as it’s purΓ©ed.
-
Finish the Soup:
- Stir in the remaining turkey stock, canned coconut milk, fresh lime juice, and salt to taste.
- Simmer the soup for an additional 10 minutes to allow the flavors to meld and intensify.
- Finally, stir in the chopped fresh coriander (cilantro), adding a burst of vibrant flavor and color to the soup.
-
Storage and Serving:
- This soup can be made up to 2 days in advance, allowing the flavors to develop further.
- Once cooled completely, store the soup in the refrigerator, covered and chilled, until ready to serve.
- Leftovers can also be frozen for up to 2 months, providing a convenient meal option for future occasions.
- To serve, ladle the soup into bowls and garnish each serving with a sprig of fresh coriander for a delightful finishing touch.
Yield: Makes about 14 cups, serving 10 hearty portions.
Whether you’re looking for a comforting weeknight dinner or a satisfying way to use up leftover turkey, this Turkey Mulligatawny Soup with Coriander is sure to become a favorite in your household. With its rich flavors and creamy texture, it’s a soup that’s perfect for any occasion. So, grab a spoon and enjoy a bowl of this delicious homemade soup today! π²
