Mulligatawny Soup(Satterly)

* Exported from MasterCook *

MULLIGATAWNY SOUP (SATTERLY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dried chick peas
1 md Onion, chopped
2 tb Ghee
1 Red chili, whole
1 pn Cayenne pepper
1 t Turmeric
1 tb Coriander
4 c Stock
1 Salt to taste
1 md Caroot, chopped
1 lg Potato, cubed
1 Green bell pepper, chopped
1 Tomato, chopped
1/2 c Grated coconut
1 c Coconut milk
2 tb Lemon juice
2 ts Cilantro/parsley

Soak, rinse & cook chick peas. Cook for 45-60 minutes
till soft, depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5
minutes. Add chili, cayenne, turmeric & coriander.
Saute for 2 to 3 minutes, stirring. Add the stock &
the vegetables. Simmer for 10 to 15 minutes. Add the
coconut, coconut milk, chick peas & cook for a further
5 minutes.

Remove from heat & let cool for a few minutes. Blend
well. Return to pot & add lemon juice & cilantro.
The longer this soup sits, the better its flavour.
Re-heat gently & serve.

There are many variations on Mulligatawny Soup. This
is mine that omits the traditional chicken stock but
adds the occasionally used chick peas.

Posted by Mark Satterly in Intercook



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