posted by RisaG 12-04-98 6:08 PM
* Exported from MasterCook *
Turkey Mullitgatawny Soup with Coriander
Recipe By : Gourmet, November 1992
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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carcass of a roast turkey -- broken in lg pc
4 1/2 quarts water -- + 1/3 cup
4 cloves garlic
3 (1" cubes) peeled fresh gingerroot
1/4 cup vegetable oil
2 tbsp. curry powder
3/4 tsp. ground cumin
2 large boiling potatoes -- 1 lb total
4 cups onion -- chopped
3 carrots -- diced
1 cup canned unsweetened coconut milk
1/4 cup fresh lime juice -- or to taste
1/3 cup fresh coriander -- finely chopped
In a large kettle or stockpot combine the carcass with 4-1/2 quarts of 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 or food processor, puree the garlic and ginger 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 puree, stirring, for 2 minutes, or until the liquid is evaporated.
Add the potatoes, peeled and cut in 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 puree the mixture in batches until it is smooth, transferring it as it is pureed to another large kettle.
Stir in the remaining stock, the coconut milk, the lime juice and salt to taste, simmer the soup for another 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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