Big Tree Inn in Geneseo, New York. I had been in Geneseo – a sweet college town in Upstate, NY - performing with the college choir, preparing for our trip to Washington, DC. Penelope, my music theory professor from the Eastman School of Music, happened to be in Geneseo that day and invited me to lunch. The Big Tree Inn was then – and still is – a delightful place to have a meal or to stay for the night.
Chilled Mulligatawny Soup
4 onions, finely chopped
2 tablespoons canola oil
1 2-inch piece of ginger root, peeled and grated
1 tablespoon curry powder (I use Maharajah Curry Powder from Penzey’s)
1 tablespoon ground coriander
2 teaspoons ground cumin
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
3 carrots, peeled and thinly sliced
1 ripe mango, peeled and diced
3 cups chicken or vegetable stock
1 14-ounce can light coconut milk
skim milk, if needed, to thin the soup
chopped fresh cilantro for garnish
In a large soup pot, heat oil and add onions. Cook, covered, over medium-low heat, stirring occasionally, until softened – about 8-10 minutes. Uncover and increase heat to medium-high, and cook until golden brown – about 6-8 minutes. Add grated ginger and continue to cook for 2 minutes, until very fragrant.
Add the curry powder, coriander, cumin, turmeric and cayenne, stirring for 1 minutes. Add carrot slices and mango, stir, then add the chicken stock. Bring to a boil then reduce heat and simmer for 45 minutes. Purée in a blender and strain through a fine-mesh sieve into a large, non-metallic bowl. Stir in coconut milk and cover; refrigerate for at least 8 hours.
Before serving, check consistency. If too thick, thin it with a little skim milk. Ladle into wide soup plates and garnish with cilantro. It may also be served hot.