Mulligatawny Soup

 

“Pepper water” is perfect for cold weather. This was modified from an 1868 recipe. Usually mulligatawny soup uses chicken, but I had so much turkey left over from my NYE dinner and I really didn’t feel like eating turkey as is again, so I used the leftover turkey. The recipe didn’t say what to do with the onion, so I just roughly chopped it.

• Leftover cooked turkey or chicken
• 3 cups water
• 1/2 small white onion, roughly chopped (save a tblsp for garnish)
• 1/2” fresh ginger, crushed
• 2 tsp curry powder
• 1 tsp turmeric
• 1/2 tblsp ground black pepper
• salt to taste
• 1 tblsp butter

1. Put all ingredients (except the onion set aside for garnish and butter) in a saucepan. 
2. Bring to a boil and simmer for half an hour or until the meat falls apart. 
3. Shred the meat and discard the bones (if any) and return the meat to the soup to heat through. Add salt to taste.
4. Ladle the soup into a soup bowl. 
5. Fry the extra chopped onion in butter over medium heat until brown and fragrant and sprinkle onto the soup before serving.