Turkey Mulligatawny Soup with Coriander Recipe #23325
I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!
by Bev
1 hour | 20 min prep
SERVES 10
- 1 turkey carcass, broken into large pieces
- 4 1/2 quarts water
- 1/3 cup water
- 4 cloves garlic
- 3 pieces peeled fresh gingerroot (1-inch cubes)
- 1/4 cup vegetable oil
- 2 tablespoons curry powder
- 3/4 teaspoon ground cumin
- 2 large boiling potatoes (about 1 pound total)
- 4 cups chopped onions
- 3 carrots, sliced
- 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
- 1/4 cup fresh lime juice
- 1/3 cup finely chopped fresh coriander
- coriander sprig (to garnish)
- In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours.
- Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
- In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water.
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated.
- Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft.
- In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle.
- Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander.
- The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled.
- The soup keeps, covered and frozen, for 2 months.
- Serve the soup garnished with coriander sprigs.
- Makes about 14 cups, serving 10.
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5 stars