Honestly, we had no intention of featuring this soup as part of our Winter Soup series. Then one of us was watching Seinfeld repeats the other night and the episode with the Soup Nazi came on. The soup featured on that show was Mulligatawny and we voted to include this soup.
So, we went into the archives of Chef Larry Edwards and what do you know, there was a recipe for this classic Indian soup. If you have never eaten this classic vegetable soup, you owe it to yourself. Actually, it is pretty simple to make and even better, the leftovers are very yuumy!
Ingredients needed to make Mulligatawny (serves 4):
- 2 Tbs. ghee (or melted butter)
- 2 yellow onions, chopped
- 1 stalk celery, chopped
- 1/8 tsp. cayenne pepper
- 1 tsp. ground turmeric
- 1 Tbs. ground coriander
- 4 cups chicken stock
- 1 carrot, chopped
- 1 potato, peeled and cubed
- 1 red bell pepper, cored, seeded and diced
- 1 tomato, chopped
- ½ cup grated coconut
- 1 cup coconut milk
- 2 Tbs. lemon juice
- 1 Tbs. minced cilantro
- In a medium saucepan heat the ghee over medium heat. Add the onions and celery and sauté 5 minutes.
- Add the cayenne pepper, turmeric and coriander and sauté 1 minute. Add the stock, carrot and potato and bring to a boil. Reduce the heat to a simmer, cover and cook 10 minutes.
- Add the red bell pepper, tomato, coconut and coconut milk and simmer 10 minutes.
- Stir in the lemon juice and cilantro and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."