Monday, November 29, 2010

Mulligatawny Soup

In keeping with my promise and my theme of soothing sick-people food, I made my first batch ever of Mulligatawny Soup, and, shockingly enough, it was edible! It didn't miraculously cure the common cold (would have been nice though) but it did provide a comforting dish that my patient could actually taste (a major feat given the amount of nose-stuff-y-ness).
This dish will forever remind me of Seinfeld. For those of you who haven't seen the Soup Nazi episode, it is a must. In choosing my recipe (lots of careful research) I stumbled upon the recipe from the show . . . I have no idea what this means given that it is a show with fictitious characters and fictitious soup, but anyways, here is the "real" recipe.

I loosely followed a recipe that I found on Epicurious, making my own substitutions and altering things as I went along. To begin, caramelize 1-2 whole diced onion(s).
When the onions begin to turn a nice tawny shade throw in 1 cup chopped carrot followed by 5 cloves chopped garlic. Saute for 5 minutes or so and then throw in your spices (2 tbsps each of garam masala and cumin, 1 tsp turmeric, 1/2 teaspoon cayenne, and 2 bay leaves). I like to let the spices get a little toasty (not burnt) and then add in 2 cups dry red lentils.

Stir the mixture up to coat the lentils (I like to do a round of seasoning here, the soup will need some salt in spite of the stock that goes in) and then add in 8 cups chicken stock. Bring to a boil and then reduce to a simmer and let cook for about 15 minutes or until your lentils are tender. Remove from heat and discard the bay leaves. Puree the mixture.
Once mixture has been pureed, add in 1 cup unsweetened coconut milk and the juice of one nice fat lemon. Taste and add salt if needed (I will say that I reheated this soup as leftovers and I added a little more salt and a little more cayenne the second time around and it was a big improvement). Your soup is technically ready to go but here's how I finished mine. I put a little scoop of cooked basmati rice in a big soup bowl, topped it with a healthy portion of chicken that I roasted and shredded, and finished the whole thing off with a dollop of greek yogurt and some cilantro (as I've probably said before, I think cilantro makes virtually everything better, but that's me).

1 comment:

  1. The soup was not only edible, it was deelicious and the pre-Thanksgiving guests fought over seconds, and I do believe that one guest in particular tried to lick the pot the soup was cooked in. Well done, cuzzy, well done! xx