Thursday, February 28, 2013

Mulligatawney for a crowd

I made this for our churches Lenten soup supper last night, and it seemed to go over well. This is adapted from The Joy of Cooking , but adapted for a crowd.

In a large soup pot, place a whole chicken ( including skin and organs) and fill pot to within two inches of top. Simmer for two days.

The day you want to serve the soup, remove all chicken with a slotted spoon and leave to cool. Slice 5-7 onions, depending on size and taste. Peel and crush one head of garlic. Remove all the chicken from the bone and return to pot. Add 1/3 cup curry powder, and 1/4 cup freshly grated ginger, and stir.

A couple of hours before serving, add two cups basmati rice (brown or white doesn't matter, but DO use basmati) and a 32 ounce carton of coconut cream. Stir and keep warm until ready to serve.

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