Wednesday, October 12, 2011

Sweet Bobby's Mulligatawny Soup

When everyone's favorite Brazilian Superstar is in the kitchen, we all take notice. Well, I take notice and Mark gets all snarky and gives Bob a hard time. Poor Mark had to eat his words when Bob brought this soup into work for our lunch last week. It was amazing. Not good...absolutely, without a doubt the most amazing soup I've ever eaten. Bob shut it down. This soup has the perfect balance of savory, spice, tender vegetables, succulent chicken, and a rich broth. Bob mentioned (one...or seventeen times) that this is no small feat in the kitchen. There is a lot of prep work (chopping lots of vegetables), but if you are up to the task, the reward is well worth all the effort. I think it lends itself to a weekend task. It is perfect for the cold weather and it will make the world right. My pictures don't do it justice because Bob is a lazy, terrible friend who wouldn't take pictures, but the Mulligatawny Soup was so amazing that I forgive him. Also, I can't wait for Bob to make it again! Sweet Bobby's Mulligatawny Soup (adapted from Emeril's recipe)
4 Tbs. clarified butter
1 1/2 pounds diced boneless, skinless chicken thighs
2 Tbs. garam masala
1 3/4 tsp. salt
2 cups small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 Tbs. minced garlic
2 Tbs. minced ginger
2 cups peeled, cored and diced Granny Smith apples
1 cup peeled and diced Yukon gold potatoes
1 cup peeled and diced sweet potatoes
1 cup dried red lentils
6 cups chicken or beef stock
3/4 teaspoons freshly ground black pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1 cup tightly packed baby spinach
1 (14-ounce) can unsweetened coconut milk
1 cup peeled, seeded and chopped tomatoes
1 Tbs. apple cider vinegar
3 cups steamed white basmati rice
1/2 cup toasted, finely ground cashews
1/4 cup chopped fresh cilantro leaves

1. Set a 4 or 5-quart saucepan over medium heat and add the clarified butter. While the it is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt.
2. Once the butter is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.3. While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes.
4. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes.
5. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes.
6. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes.7. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer.
8. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary.
9. To serve the soup, place 1/4 cup of the rice in a warmed bowl...
Pour soup over the rice...
Garnish with cashews and cilantro.

One Year Ago:
Sweet Bobby's Guacamole

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