Email to Lola777      

Recipe Categories: Lola777's HOME PAGEAPPETIZERS ASIAN BBQ BEVERAGES BREAD BRKFSTandBRUNCH BROWNIES CAJUNCREOLE CAKESandPIES CARIBBEAN CASSEROLES CHEESE COOKIES DESSERTS DIPSandSPREADS FISHandSEAFOOD FRUIT GAME GREEK ITALIAN JAMSandJELLIES MARINADES MEATS MEXICANTEX-MEX MISC NUTS PASTA PICKLESandRELISHES PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

TURKEY MULLIGATAWNY SOUP




Source of Recipe


Gourmet, 11/92


Recipe Introduction


This is a good & spicy way to use up the carcass from the holiday bird.


List of Ingredients




Carcass of a roasted turkey, broken
About 4 1/2 qts. (18 c.) plus 1/3 c. water
4 cloves garlic
3 1-inch cubes peeled gingeroot
1/4 c. vegetable oil
2 TBS. curry powder
3/4 tsp. ground cumin 2large boiling potatoes
4 c. chopped onion
3 carrots, sliced
1 c. canned unsweetened coconut milk
1/4 c. (or to taste) lime juice


Recipe



In a large pot simmer the carcass in 4 1/2 qts. water for 3 hours. Strain stock through a large sieve into a large bowl, return it to pot and boil til reduced to 10 cups. In blender puree garlic and ginger with rest 1/3 c. water. In a heavy kettle heat oil over moderately high heat til hot but not smoking and in it cook the puree, stirring, for 2 minutes or til liquid evaporates. Add curry and cumin, cook, stirring for 1 minutes. Add potatoes, peeled and
cubed, th onion, carrots and 5 cups stock. Simmer, covered for 30 minutes or til veggies are very soft. In blender puree mixture in batches til smooth, transferring to another large kettle. Stir in remaining stock, coconut milk, lime juice and salt to taste. Simmer soup for 10 minutes. (Stir in chopped coriander if desired) (May be made 2 days in advance and kept chilled and covered.Also keeps frozen for 2 months.) Serve warm. Makes about 14 cups, serving 8 to 10.