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.