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Title: Mulligatawny Soup (Satterly)
Yield: 5 Servings

Ingredients

    1/2 c  dried chick peas
      1 md onion, chopped
      2 tb ghee
      1    red chili, whole
      1 pn cayenne pepper
      1 ts turmeric
      1 tb coriander
      4 c  stock
      1    salt to taste
      1 md caroot, chopped
      1 lg potato, cubed
      1    green bell pepper, chopped
      1    tomato, chopped
    1/2 c  grated coconut
      1 c  coconut milk
      2 tb lemon juice
      2 ts cilantro/parsley

Instructions

Soak, rinse & cook chick peas. Cook for 45-60 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. Re-heat 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

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