Quail Mulligatawny Soup
A wild game take on a traditionally British-Indian dish
Ingredients
- 3-4 whole quail
- 1 tbsp vegetable oil
- 2 tbsp butter
- 1 large leek white and light green parts chopped
- 2 carrots peeled and chopped
- 2 ribs of celery halved
- 2 bay leaves
- 1 tbsp curry powder
- 4 cups water plus extra
- 1 Granny Smith apple
- ¼ cup uncooked white rice preferably basmati
- ¼ cup heavy cream
- Chicken bouillon powder or salt to taste
- Freshly ground pepper to taste
- Minced chives to taste
Instructions
- Heat oil and butter in a pot over medium-low heat. Add chopped leek, carrots, celery, and bay leaves with a pinch of salt. Cover and sweat for 10 minutes, stirring occasionally. Do not let the veggies brown.
- Add curry powder and quail and stir for 2 minutes. Add water and bring it to a boil, then cover it and lower the heat. Simmer for 10 minutes. Next, remove the quail from the pot; when they are cool enough to handle, remove the meat from the bones. Return the bones to the soup and allow it to simmer, covered, for 1 hour and 30 minutes. Meanwhile, cover and refrigerate the quail meat.
- Peel, core, and cut the apple into bite-size pieces. After 1.5 hours, discard quail bones. Add the apple and rice to the pot and simmer until tender, about 15 minutes, stirring occasionally.
- Return quail meat to the pot. If desired, add more water (or chicken stock) to thin out the soup. Stir in heavy cream and season to taste with chicken bouillon powder and freshly ground pepper. Ladle into bowls and garnish with minced chives.
Nutrition
Calories: 770kcalCarbohydrates: 46gProtein: 37gFat: 50gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 188mgSodium: 266mgPotassium: 841mgFiber: 6gSugar: 15gVitamin A: 12220IUVitamin C: 24mgCalcium: 134mgIron: 9mg
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