Turkey Mulligatawny Soup with Cilantro | CookingDistrict.com

Turkey Mulligatawny Soup with Cilantro

Soup is an unexpected but perfect way to use up your Thanksgiving leftovers, like this Turkey Mulligatawny Soup with Cilantro from The Ryland Inn, Whitehouse Station, NJ


· 1 Roast Turkey Carcass broken into quarters (reserve some turkey “pickings” to finish the soup)
· 2 diced carrots,
· 1 diced onion
· 3 stems of celery
· 10 peppercorns
· 1 bay leaf

· ¼ cup of grape seed oil
· 4 garlic cloves
· 3 teaspoons of fresh grated ginger
· 2-3 teaspoons of curry powder
· 1 teaspoon cumin
· 4 cups chopped onion
· 1 lb. of diced uncooked potato ( Yukon Gold)
· 3 chopped medium carrots
· 1 teaspoon kosher salt
· ½ glass Riesling (dry)
· 1 teaspoon ground pepper
· 1 can unsweetened coconut milk
· 1 cup of crusty bread cubes
· 1/3 cup chopped cilantro

Make a basic turkey broth by simmering the turkey carcass in water (6 quarts) with the carrots, onion, celery, peppercorns and bay leaf. Simmer for about 3 hours. Drain through a Chinois and reduce further to about 10 cups.

In a large sauté pan, add the grape seed oil and bring to heat. Add the garlic, onion, grated ginger and bring to a sweat. Stir in the cumin and curry powder and cook for 30 seconds. Add the Riesling and deglace. Add the carrots, potatoes, salt and pepper and cook for 5 minutes over medium heat. Transfer to large pot with half of the stock and cook until the ingredients are tender (about 30 minutes on a low heat). Using an emersion blender, blend all the ingredients until smooth. Add the remaining stock and coconut milk and bring to heat. Season to taste.

Sauté the bacon in a pan and remove. Sauté the bread in the bacon fat with half of finely chopped cilantro. Serve in bowls garnished with the Bacon Cilantro Croutons, Turkey pickings and a sprinkle cilantro. Serve with 3 Monts Amber Ale Sur Lie, Grande Reserve from Brasserie De Saint Sylvester, Belgium.


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