Mulligatawny Soup - {anglo-Indian}
soups/stews
2 tablespoons butter or olive oil
2 celery stalks; chopped
1 carrot; peeled, chopped
1 large onion; peeled, chopped
1 chile pepper; seeded, deveined
(your choice; banana, poblano, jala
habanero, whatever you can stand)
4 cups chicken stock
1/4 cup lentils
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon curry powder
1/2 cup coconut milk; see * Note
(or use whipping
cream)
1 cups cooked rice, preferably basmati; (to 2 cups)
1/2 cup shredded cooked chicken - (to 1 cup
(you can cook raw chicken in the st
the start if you don't have leftover
chicken lying around)
1/2 cup tart raw apple; chopped fine
=== GARNISH ===
Extra cream or coconut milk
Minced cilantro or parsley
* Note: If you can't find canned coconut milk in a Thai/Indian market or
fancy supermarket you can make it. Just pour some boiling water over fresh
grated or packaged UNSWEETENED coconut. Let it sit for about 5 minutes,
then blend in a blender or food processor and strain as finely as you can,
pressing the solids hard before throwing them out. Add the coconut milk at
the last possible minute because its distinctive flavor degrades quickly
in high heat.
Saute the celery, carrots, onion, and pepper in the butter at a low heat
until the onion is translucent. Pour in the stock, add the lentils (and
chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30
minutes.
While the soup is simmering, get the rice cooked (if it isn't already);
likewise with the chicken. Then shred the chicken and chopped the apples
finely. You don't need to skin the apples.
When the soup is done, puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the cocoanut milk
or cream. Take the pot to the table, as well as individual bowls of warm
rice (heated in the microwave, if necessary), shredded chicken, finely
chopped apple, cocoanut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into
each bowl (flat soup bowls are nice here) -- then pile on a big spoonful of
chicken and a spoonful of apple. Ladle the soup on top, then drip
cocoanut milk/cream into the center and swirl -- and sprinkling with fresh
cilantro and parsley.
Serve this one hot -- and with a lot of showmanship -- to 4 to 6 people.
Comments: Peggy Gurley and her Mom bullied me into coming up with a good
Mulligatawny recipe, and now I'm glad they did. Mulligatawny -- literally,
"Pepper Water" -- is a substantial and deliciously complex meal in itself.
At the same time it poses its own mystery since soup is not a significant
part of traditional Indian cuisine. Rumor has it that the English adapted
a traditional spiced pea and lentil Indian peasant dish to suit their own
love of soup...and called it Indian.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-04-2000 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per serving: 158 Calories (kcal); 8g Total Fat; (45% calories from fat); 6g
Protein; 15g Carbohydrate; 0mg Cholesterol; 2178mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
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