Mulligatawny Soup
This soup is traditionally served garnished with lots of freshly ground black pepper along with the chopped cilantro.
INGREDIENTS | SERVES 8
- 8 chicken thighs
- 1 stalk celery, cut in half
- 1 large carrot, peeled and cut in 4 pieces
- 1 small yellow onion, quartered
- 8 cups water
- 1 tablespoon ghee
- 1 medium yellow onion, diced
- 2 stalks celery, finely diced
- 4 large carrots, peeled and finely diced
- 2 cloves garlic, minced
- ¼ teaspoon turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon dried red pepper flakes
- ½ teaspoon dried cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground dried ginger
- Salt and freshly ground black pepper to taste
- 4 cups chicken broth
- OPTIONAL: fresh chopped cilantro, to taste
Add the chicken thighs, celery and carrot pieces, onion quarters, and 4 cups of the water to a Dutch oven. Bring to a simmer over medium heat; reduce the heat, cover, and simmer for 1 hour.
Strain the broth into a bowl and set aside. Discard the cooked vegetables. Once the chicken has cooled enough to handle it, remove the meat from the bones, discarding the skin and the bones; set aside.
Meanwhile, melt the ghee in the Dutch oven over medium heat. Add the diced celery and carrot; sauté for 3 to 5 minutes, or until soft. Add the diced onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
Stir the turmeric, coriander, red pepper flakes, cumin, cardamom, ginger, salt, and pepper into the sautéed vegetables. Stir in the chicken broth and the remaining 4 cups of water. Bring to a boil; reduce the heat, cover, and simmer for 30 minutes.
Add the cooked chicken; simmer uncovered, stirring occasionally, for an additional 5 minutes to bring the meat to temperature. Taste for seasoning and add additional salt, if needed.
Serve garnished with additional freshly ground black pepper and chopped cilantro if desired.
Fat Adds Flavor — and Calories
Fat is tasty, but it adds extra calories to a dish. If you favor lean over flavor, you can either remove the skin before you cook the thighs or refrigerate the broth to make it easier to skim the fat off the top.
