A Mulligatawny Soup Recipe for Your Leftover Turkey and Vegetables

Published on December 30, 2014 in All Recipes, Main Dishes.

Mulligatawny is an Indian soup very rich in flavor. It calls for a bit of spice…the kind of thing I like. This recipe is ideal for your post-holiday turkey leftovers.

My wife calls it DIVINE, and I think she is right.

Turkey Mulligatawny Soup Recipe

Prep Time: 45 minutes
Cook Time: 45 minutes

Ingredients

2 T Olive Oil
1 lb Diced Leftover Roasted Turkey
3 Stalks Celery – Cut on Bias
1 Red Pepper – Cut into 1/2″ Strips – Then Cut Into Triangles
6 Small Russet Potatoes – Cut into 1/8″ pieces.
6 Small Carrots – Cut on Bias
1 Medium Red Onion – Diced
1 Medium Sweet Onion – Diced

For Blonde Roux
2 T Flour
2 T Butter
4 T Curry Powder

For Liquid
2 – 20 oz Cans of Coconut Milk
20 oz of Chicken Broth
20 oz of Milk

For Garnish
2 Honey Crisp Apples – Seeded and Diced
Naan or Toasted Tortillas

Instructions

  • Sweat the vegetables and turkey on medium high heat in olive oil in a 4 quart stock pot.
  • Make the roux in a separate saute pan.
  • Slowly add chicken stock and stir with whisk until all stock is added and create a smooth consistency.
  • Transfer to stock pot.
  • Add Curry powder.
  • Add in coconut milk and milk.
  • Bring to a simmer.
  • Add two diced apples.
  • Return to simmer for five minutes.
  • Serve with naan or toasted tortillas.

 


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