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Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from Artz and Kay Pharmacy Cookbook, 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:  
50g butter or 60ml oil
6 black peppercorns crushed
2 large chicken joints, 135g each
1/4cup (50g) red lentils
1 onion chopped 900ml chicken stock
1 carrot diced
1/2 small butternut pumpkin, peeled and cubed.
1/4cup (40g) sultanas
2 sticks celery, diced small.
1 small turnip diced
Salt & Pepper
1 tbs curry powder
4 whole cloves
Directions:
Directions:
​Melt butter/oil in a large pot. Brown chicken, transfer to a plate.
Add onions, carrot , turnip and celery, stir occasionally till lightly cooked.
Stir in curry, cloves and peppercorns and cook for 1-2 mins, then add lentils.
Add stock, bring to boil, then add sultanas, chicken and juices from plate.
Add pumpkin during last 20 mins of cooking.
Cover the pot and simmer gently for 1 1/4 hours.
Remove chicken from pot and discard skin and bone.
Lightly mash pumpkin, just enough to keep it in small chunks.
Shred/chop chicken flesh, return to soup and reheat. Season with S&P.
Serve with crusty bread, cheese croutons or a bread roll.
Number Of Servings:
Number Of Servings:
4

 

 

 

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