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  • Ceylonese Mulligatawny Soup

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    Ceylonese Mulligatawny Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. butter or possibly margarine
    • 2 x onions, minced
    • 4 x carrots, peeled and thinly sliced
    • 4 stalk celery, thinly sliced
    • 2 x tomatoes, peeled, seeded and minced
    • 1 x clove garlic, diced
    • 2 Tbsp. flour
    • 1 tsp curry pwdr
    • 1/2 tsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp ginger, fresh or possibly dry
    • 1 stk cinnamon
    • 1 x bay leaf
    • 10 x peppercorns
    • 1 quart chicken stock
    • 2 c. chicken, cooked and cubed
    • 1 c. cooked rice
    • 1 c. chick peas, cooked or possibly canned
    • 1 c. plain yogurt Lemon slices, for garnish

    Directions

    1. Lightly saute/fry onions, carrots and celery in butter for about 5 min, then stir in tomatoes, garlic, flour, curry, coriander seeds, cumin seeds, ginger, cinnamon stick, bay leaf and peppercorns. Add in chicken stock and cook for about 2 hrs, or possibly till vegetables are tender. Strain broth; add in cooked chicken, rice, chick peas and yogurt. Heat through. Garnish with lemon slices.

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