This tasty, wild recreation tackle a historically British-Indian dish highlights the flexibility of quail
Mulligatawny is a British-Indian soup made in style within the mid-1800s through the British colonial rule of India. Historically, this soup was skinny, gentle, and product of peppers and water. Mulligatawny grew to become a part of common British fare as a first-course dish, so to go well with the British palate, the soup modified over time to incorporate extra greens and items of meat.
There are lots of variations of mulligatawny recipes. Some embrace a mix of apples and carrots. Typically, there are lentils. I didn’t embrace lentils in my recipe, however you possibly can definitely add them to the pot if you want. The apple makes mulligatawny distinctive because it imparts a pleasant tang. Rooster is frequent, however quail makes a scrumptious wild recreation substitute. You may additionally use chukar or Hungarian partridge, too.
Some recipes name for including a dollop of bitter cream or yogurt earlier than serving, however I didn’t assume it was vital with the tartness of the Granny Smiths on this recipe. The servings listed right here make a meal for 2 folks or a lightweight starter course for 4.
Quail Mulligatawny Soup
A wild recreation tackle a historically British-Indian dish
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Warmth oil and butter in a pot over medium-low warmth. Add chopped leek, carrots, celery, and bay leaves with a pinch of salt. Cowl and sweat for 10 minutes, stirring often. Don’t let the veggies brown.
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Add curry powder and quail and stir for two minutes. Add water and produce it to a boil, then cowl it and decrease the warmth. Simmer for 10 minutes. Subsequent, take away the quail from the pot; when they’re cool sufficient to deal with, take away the meat from the bones. Return the bones to the soup and permit it to simmer, lined, for 1 hour and half-hour. In the meantime, cowl and refrigerate the quail meat.
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Peel, core, and lower the apple into bite-size items. After 1.5 hours, discard quail bones. Add the apple and rice to the pot and simmer till tender, about quarter-hour, stirring often.
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Return quail meat to the pot. If desired, add extra water (or rooster inventory) to skinny out the soup. Stir in heavy cream and season to style with rooster bouillon powder and freshly floor pepper. Ladle into bowls and garnish with minced chives.
Energy: 770kcalCarbohydrates: 46gProtein: 37gFats: 50gSaturated Fats: 21gPolyunsaturated Fats: 10gMonounsaturated Fats: 14gTrans Fats: 1gLdl cholesterol: 188mgSodium: 266mgPotassium: 841mgFiber: 6gSugar: 15gVitamin A: 12220IUVitamin C: 24mgCalcium: 134mgIron: 9mg
