Wednesday, September 24, 2014

mulligatawny soup

mulligatawny soup
from the apple orchard

4 T butter
diced fruits and vegetables, incl
bell pepper
1/4 flour
curry powder

garam masala or make your own...
*1 tablespoon ground cumin
*1 1/2 teaspoons ground coriander
*1 1/2 teaspoons ground cardamom
*1 1/2 teaspoons ground black pepper
*1 teaspoon ground cinnamon
*1/2 teaspoon ground cloves
*1/2 teaspoon ground nutmeg
***Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

4 cups chicken stock
1 cup cream or yogurt

my additions~

may thicken with rice, potatoes, garbanzo beans, red or yellow lentils, or put a scoop of rice into each bowl and ladle the soup over top.

instead of yogurt, can be flavored with coconut milk, lime, brown sugar

optional garnishes: cilantro, fresh chiles, toasted coconut, diced apple, plain yogurt, green onions, chopped salted peanuts

perfect with toasted flat bread with hints of olive oil, garlic + freshly minced cilantro slathered about

i kept my soup chunky, added loads of fresh ginger and yogurt, poured over a scoop of cooked rice and topped with cilantro, salted peanuts, fresh cut apples and freshly made coconut.

1 comment:

  1. I have never made Mulligatawny Soup! Of course it looks delish with your additions and with our rainy, colder than normal weather! It feels like fall already which is so unusual for use, we normally don't need any layers until early November here.