Toms Mulligatawny Soup Food

MULLIGATAWNY SOUP

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
• Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
• When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
• Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.

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.

MULLIGATAWNY SOUP

Steps:

• Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
• Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

MULLIGATAWNY SOUP

Steps:

• In large soup pot over medium heat, melt butter. Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
• Cook, stirring occasionally, for 15 minutes.
• Add the stock, cider, salt, cayenne pepper, and lentils.
• Cover, reduce the heat to low, and cook for 20 minutes.
• Add potatoes and dill and cook 20 minutes longer.
• (The soup can be prepared in advance to this point, cooled, and refrigerated.).
• Just before serving, reheat soup if necessary.
• Add the apples, then remove from the heat and whisk in the yogurt.
• Pour the soup into a tureen, garnish with cilantro, and serve immediately.

MULLIGATAWNY SOUP

Steps:

• Melt butter or oil in a large pot over medium-high heat. Cook the chicken until no longer pink. Add the onion, carrots, celery and apple, stir well and cook gently for 5-6 minutes.
• Add the curry powder and cook for a few more minutes. Add the flour, mixing well, and cook for a few minutes to brown slightly.
• Add the tomato sauce and the chicken broth. Blend well before bringing slowly to a boil. Reduce the heat. Add in the bay leaf, parsley, thyme and sugar. Stir and simmer for 30-45 minutes with a lid on the pot.
• Remove bay leaf and add the lemon juice. You can add the rice to the soup or scoop rice into a bowl and serve the soup over the top. Salt and Pepper to taste and Enjoy!

MULLIGATAWNY SOUP

Steps:

• Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
• Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
• Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
• Spoon over rice and garnish with cilantro.