Mulligatawny Soup (Satterly)

Recipe Ingredients

1/2 cup	118ml	Dried chick peas
1 cup	62g / 2.2oz	Onion - chopped (medium)
2 tablespoons	30ml	Ghee
1		Red chile - whole
1		Cayenne pepper
1 teaspoon	5ml	Turmeric
1 tablespoon	15ml	Coriander
4 cups	948ml	Stock
1		Salt to taste
1		Carrot - chopped (medium)
1		Potato - cubed (large)
1		Green bell pepper - chopped
1		Tomato - chopped
1/2 cup	46g / 1.6oz	Grated coconut
1 cup	237ml	Coconut milk
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Cilantro/parsley

Recipe Instructions

Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and coriander. Saute for 2 to 3 minutes, stirring.

Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.

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

Source:
"Extra-Special Crockerypot Recipes" by Lou Seibert Pappas

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