Mulligatawny Soup - Karachi Marriott

Recipe Ingredients

1 lb	454g / 16oz	Chickpeas - ground
4		Apple - rough cut
4		Banana - rough cut
1/3 cup	30g / 1.1oz	Coconut, powder
1 tablespoon	15ml	Red chile powder, mild
1 tablespoon	15ml	Turmeric
3		Chicken breasts, sauteed, deboned - cut in 1/4" pieces
		Set chicken aside in refrigerator
5		Garlic - chopped
4 oz	113g	Ginger root, fresh - rough cut
2		Leeks - rough cut
2		Celery - rough cut
4		Chicken stock - home made
4 tablespoons	60ml	Lemon juice

Recipe Instructions

Saute the garlic, leeks and celery in a little butter.

Place the washed and chopped ginger root in the blender with a little stock. Puree. Wash the contents of the blender with some stock through a strainer ( to remove ginger root fibers) into a large stock pot. Wash the contents of the strainer with about 1 cup of stock into the stock pot.

Put the sauteed aromatics in the blender with the apples, bananas, coconut powder and turmeric along with a half liter of the chicken stock. Blend until smooth.

Pour the contents of the blender the stock pot. Use the remaining stock to wash out the blender into the stock pot. Put the pot on simmer and slowly add the ground chick peas, mixing into the liquid with an electric mixer. The soup should have a good body but not be too thick. Do not add all the ground chick peas if it makes the soup too thick.

Cover and cook for 2 -3 hours on low heat.

Just before serving, stir the lemon juice and chicken chunks into soup.

To serve: Place soup into bowl and put a spoonful of steamed white rice into the center of each bowl of soup. Serve with a wedge of fresh lemon or lime.

Source:
Chef at Karachi Marriott

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.