Turkey Mulligatawny

I have wanted to make mulligatawny for a few years now.  Finally.  Man, this is good soup.With some turkey on the horizon, this is something wonderful and different to have with some of that leftover broth.

Turkey Mulligatawny Soup
The recipes I used came from Epicurious and The Kitchn and a book called 400 SOUPS, publisher: Hermes House.

Turkey broth
Two turkey legs and wings
1 large onion, quartered
1 inch fresh ginger, about 1 ounce
4 large garlic cloves, peeled and smashed
water to cover
black pepper corns

The Soup
turkey that has been removed from the bones
1/4 cup red lentils

1 tablespoon garam masala

4 cups chopped onion
3 carrots, sliced
3 large garlic cloves

1 cup canned unsweetened coconut milk
1 tablespoon butter

1 tablespoon canola oil

freshly crushed black pepper

Separate the turkey wings into individual joints, and place in a stockpot and cover with cold water. Quarter 2 onions and stir into the pot. Add in unpeeled fresh ginger and garlic cloves, smashed.  Bring to a boil, then lower to a simmer. Cook at an extremely gentle simmer for 1 to 2 hours.

After at least 1 1/2 hours of cooking at a gentle simmer remove from heat.  Take the turkey pieces out of the broth.  When cool enough to handle, strip off the skin and discard. Shred the meat from the bones and cut into small pieces. Discard the bones.

At this point you can cool your broth in the refrigerator overnight, allowing you to remove excess fat from the top.

Now to make the soup with your fine soup:

Saute onion in butter and oil. Add carrots and garlic cloves.  Cook one minute and add the remainder of the ingredients except for the coconut milk.  Add in the coconut milk after about twenty minutes.  Heat five more minutes. 

Cilantro goes well and/or a little lemon juice served in each bowl.