Mulligatawny Soup
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 6-8
4 medium garlic cloves, 2 peeled and 2 minced
1 1/2 Tablespoons minced fresh ginger
1/4 cup water
3 Tablespoons unsalted butter
2 medium onions, chopped medium
1 teaspoon tomato paste
1/2 shredded unsweetened coconut
1/4 cup unbleached all purpose flour
1 1/2 Tablespoons curry powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
7 cups low-sodium chicken broth
2 medium carrots, peeled and chopped medium
1 celery rib, chopped medium
1 medium very ripe banana, peeled, cut into 1-inch piece
Table salt and ground black pepper
Cooked white rice (optional, for a heartier soup)
Plain yogurt (optional garnishment)
Minced fresh cilantro leaves (optional garnishment)
Puree the garlic cloves, 2 teaspoons of ginger and water in a food processor or blender.
Melt butter in a large Dutch oven over medium heat. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, the flour, curry powder, cumin and cayenne; stir until evenly combined, about 1 minute. Whisking constantly, gradually add the chicken broth.
Add the carrots, celery and banana to the pot. Increase heat to medium high and boil. Cover and reduce heat to low and simmer until the vegetables are tender, about 20 minutes.
Empty the food processor's garlic/ginger mixture into the soup and puree with an immersion blender or use a blender to puree the soup in batches filling the blender only halfway for each batch.
Add cooked rice to soup (optional) and heat until hot.
Ladle the soup into bowls, spoon a dollop of yogurt over each bowl, sprinkle with the cilantro and serve.
Soup can be refrigerated (without garnishments) for up to 3 days.
Ladle the soup into bowls and
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