posted by Connie 06-21-98 5:27 PM
Indian Mulligatawny Soup
2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup cocoanut milk or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken
1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent.
Pour in the stock, add the lentils,salt, pepper and curry powder and bring to a boil. Reduce heat and simmer for 30 minutes.
When the soup is done, puree, solids first, in a blender and return to pot.
When ready to serve, bring the soup to a simmer and add the coconut milk or cream.
Take the pot to the table, as well as individual bowls of warm rice, shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into each bowl then pile on a big spoonful of chicken and a spoonful of apple.
Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
NOTE: If you can't find canned cocoanut milk in a Thai/Indian market or fancy supermarket, you can make it. Just pour some boiling water over fresh grated or packaged unsweetened cocoanut.
Let it sit for about 5 minutes, then blend in a blender or food processor and strain as finely as you can, pressing the solids hard before throwing them out.
Add the cocoanut milk at the last possible minute because its distinctive flavor degrades quickly in high heat.