Recipe
Mulligatawny Soup - World Class (east Indian) Recipe
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- 1 dash oregano .
- 2 c eggplants .
- 1/2 tsp curry powder .
- 1/2 c tomato sauce .
- 2 carrots .
- 6 c chicken stock .
- 2/3 c roasted red peppers .
- 1/2 c roasted cashews .
- 3 tbsps sugar .
- 1/4 tsp thyme .
- 1/4 c lemon juice .
- 1 c frozen corn .
- 1 dash fresh nutmeg .
- 1/2 c Italian parsley .
- 1/4 c butter .
- 1/2 c pistachios .
- 1/2 tsp fresh ground black pepper .
- 4 liters water .
- 1 medium onion .
- 2 medium potatoes
Directions
- Step #1 In a very large soup pot mix water & chicken stock.
- Step #2 Peel & slice potatoes & carrots.
- Step #3 Peel & dice eggplant, & onion into 1/4 inch cubes.
- Step #4 Finely chop roasted pepper & parsley.
- Step #5 Add prepared vegetables & all remaining ingredients to pot.
- Step #6 Stir to mix & bring to a boil over med/high heat.
- Step #7 Reduce heat to low & slow simmer uncovered for 4-5 hrs, or until soup has reduce in volume by half.
- Step #8 (It should be thick & brownish in colour & the consistancy of chili).
- Step #9 Stir often as soup starts to become thicker.
- Step #10 When nuts have softened, soup is ready.
- Enjoy the Mulligatawny Soup - World Class (East Indian) recipe
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