It’s been a cold drizzly February and we were thinking it would be great to have some soup. Perusing Cook’s Country I ran across this recipe for Chicken Mulligatawny soup. Now, based on the name, I always thought Mulligatawny (sounds like Mulligan?) was an Irish soup and I never went out of my way to find a recipe for it. But the picture in the magazine stopped me; it looked like a luscious rich Indian-based stew. Seeing the ingredient list included curry and Garam Masala reinforced that message so I went shopping. If this looks good to you, check out Cook’s Country or a recipe copy here.
|Ingredient set for Chicken Mulligatawny soup|
|Onions, carrots, celery, garlic, and ginger ready for chopping and mincing.|
|Picking through brown lentils|
Instead of oil we sauté the mirepoix in butter; that gave it a different, beautiful smell to start with. Once the base vegetables are slightly browned, we bloom the spice mixture: garlic, ginger, curry, garam masala, and cayenne. We also toss in a tablespoon of tomato paste to get that rich, meaty umami flavor. (Well you are supposed to sauté the tomato paste; I forgot and had to add it when I started simmering.) Once the spices are aromatic, stir in some flour and cook for a few minutes. I always struggle when adding flour to a sauté; it gets heavy and somewhat difficult to stir and I worry it will burn. But it was fine today.
|Mirepoix (onion, celery, and carrot) simmering|
|Slow cooker ingredients; add to the soup base|
The smell of a wonderful curry dish filled the house making it easier to ignore the mid-30’s rainy day; but harder to concentrate on the book I’m reading.
The longer I smelled it the more I thought of this as a curry dish rather than a soup dish. It reminded me of the yellow curry dish I have at a little Vietnamese restaurant my team goes to on drizzly days. So I decided to cook up a batch of rice and serve like that.
|Dinner is served|