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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
A. 2 chopped garlic cloves
1 inch piece of ginger root, chopped
1 chopped onion
1/2 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon ground coriander
1 bay leaf, broken up

3 tablespoons oil

4 chicken thighs or 2 chicken breasts
4 cups chicken broth
6 tablespoons washed lentils
3 tablespoons rice
1 tablespoon lemon juice
Directions:
Directions:
In a blender, puree the "A" set of ingredients. Saute the spice blend in the oil 2 minutes over moderate heat, stirring.
Add chunked chicken meat. Stir and cook 2 minutes.
Add the chicken broth and lentils. Simmer 15 minutes.
Add the rice. Simmer 15 more minutes.
Remove chicken pieces to a bowl. Puree the soup in batches in a blender.
Return all to the pot.
Add the lemon juice. Adjust seasonings.
Number Of Servings:
Number Of Servings:
4 1-cup servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Best ever Mulligatawny, and different from any other version. Originally from Gourmet Magazine.

 

 

 

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