Mulligatawny soup from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

  • bay leaves
  • ground cayenne pepper
  • celery
  • whole chicken
  • chickpeas
  • whole cloves
  • coconut
  • ground coriander
  • heavy cream
  • fresh ginger
  • onions
  • parsley
  • turmeric
  • black peppercorns
  • chicken broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on January 05, 2014

    Twenty minutes gave me chicken that was 165 degrees inside. This Craig Claiborne recipe produced a delicious and complex broth - with a beautiful golden hue. Not a "5" because it only appealed to the adults. The two teenagers felt that there was a terrible bitter flavor. Not sure, but maybe the turmeric? DH loved it, though, and I felt that it had a very good flavor. We rated it 4 (out of 5).

  • PrincessK on February 12, 2011

    pg 113 chicken may need longer than 20 mins

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