Eastern Style Mulligatawny Soup Food

EASTERN-STYLE MULLIGATAWNY SOUP

Steps:

• Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
• Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
• Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
• Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

EMERIL'S MULLIGATAWNY SOUP

Steps:

• Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
• While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.

MULLIGATAWNY SOUP - WORLD CLASS (EAST INDIAN)

Steps:

• In a very large soup pot combine water and chicken stock.
• Peel and slice potatoes and carrots.
• Peel and dice eggplant, and onion into 1/4 inch cubes.
• Finely chop roasted pepper and parsley.
• Add prepared vegetables and all remaining ingredients to pot.
• Stir to combine and bring to a boil over med/high heat.
• Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
• Stir often as soup starts to become thicker.
• When nuts have softened, soup is ready.

MULLIGATAWNY SOUP

Steps:

• In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

SLOW-COOKER MULLIGATAWNY SOUP

Steps:

• Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
• Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

MULLIGATAWNY SOUP

Steps:

• In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

VEGETARIAN MULLIGATAWNY SOUP

Steps:

• In a soup pot, saute the onions in the ghee for 5 minutes.
• Add chili, turmeric and coriander.
• Saute for 2 to 3 minutes, stirring.
• Add the stock and the vegetables.
• Simmer for 10 to 15 minutes, until veggies are tender.
• Add the coconut, coconut milk and cook for a further 5 minutes.
• Remove from heat and let cool for a few minutes.
• Add lemon juice and cilantro.
• The longer this soup sits, the better its flavor.
• Re-heat gently before serving.