Recipe - Mulligatawny Soup (Satterly)

One half cup Dried chick peas
1 md Onion, chopped
2 tablespoon Ghee
1 Red chili, whole
1 pn Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cup Stock
1 Salt to taste
1 md Caroot, chopped
1 lg Potato, cubed
1 Green bell pepper, chopped
1 Tomato, chopped
One half cup Grated coconut
1 cup Coconut milk
2 tablespoon Lemon juice
2 teaspoon Cilantro/parsley

Soak, rinse & cook chick peas. Cook for 4560 minutes till soft, depending
on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili,
cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the
stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut,
coconut milk, chick peas & cook for a further
5 minutes.

Remove from heat & let cool for a few minutes. Blend well. Return to pot &
add lemon juice & cilantro. The longer this soup sits, the better its
flavour. Reheat gently & serve.

There are many variations on Mulligatawny Soup. This is mine that omits
the traditional chicken stock but adds the occasionally used chick peas.

Posted by Mark Satterly in Intercook
Posted to MMRecipes Digest V3 #290

Date: Tue, 22 Oct 1996 18:54:38 0400

From: BobbieB1@aol.com