member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

Recipe Categories:

    The Soup Nazi's Indian Mulligatawny Soup


    Source of Recipe


    Jazzmine

    List of Ingredients




    4 quarts water (16 cups)
    6 cups chicken stock
    2 potatoes, peeled & sliced
    2 carrots, peeled & sliced
    2 stalks celery, with tops
    2 cups peeled & diced eggplant (about 1/2 of an eggplant)
    1 medium onion, chopped
    1 cup frozen yellow corn
    2/3 cup canned roasted red pepper, diced
    1/2 cup tomato sauce
    1/2 cup shelled pistachios
    1/2 cup roasted cashews
    1/2 cup chopped fresh Italian parsley
    1/4 cup lemon juice
    1/4 cup butter
    3 tablespoons sugar
    1/2 teaspoon curry powder
    1/2 teaspoon pepper
    1/4 teaspoon thyme
    1 bay leaf
    dash marjoram
    dash nutmeg

    Recipe



    1. Combine all ingredients in a large pot over high heat.

    2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often, the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

    Makes 4-6 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |