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Ingredient
Mulligatawny Soup
Introduce
Chef :
Keith VigonMulligatawny Soup
This really is a delicious soup and once again, like many of the Indian related recipes can be served at any time, not just within an Indian meal
Ingredient
1/2 cup
chopped onion
2 stalks
celery chopped
1/4 cup
Ghee
1 1/2 teaspoon
finely grated ginger
6 cloves
garlic
1 1/2 tablespoons
ground toasted almonds
1 1/2 teaspoon
ground coriander
1/4 teaspoon
turmeric
1/2 teaspoon
Cheyenne pepper
1 1/2 teaspoons
curry powder
1/4 cup
white rice
to taste
salt
to taste
ground black pepper
5 cups
chicken stock
1 1/2 tablespoons
all-purpose flour
Cooking instructions
* Step 1
Brown the chicken on all sides for about 5 minutes.
* Step 2
Remove and place into a bowl. The transfer reduce the heat to medium-high, insert a onions, celery, carrot, and Ghee, add the ginger and garlic and stir for about 1 minute, then add armaments, coriander, cumin, turmeric, Cheyenne, curry powder and season with pepper
* Step 3
For about 2 minutes stirring occasionally.
* Step 4
Add 2 cups of stock
* Step 5
Remove some of the vegetables and set aside with the chicken
* Step 6
Transfer the remainder to a blender, add the flour and blend until smooth.
* Step 7
Pour back into the same pan, then add the reserved chicken, vegetables and accumulated juices.
* Step 8
Stir in the remaining chicken stock and rice. Bring to a boil over medium heat and reduce the heat to low and simmer very gently for about an hour.
* Step 9
Season with salt to taste.
* Step 10
When serving, squeeze quartered lime into each bowl
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