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Receta Ceylonese Mulligatawny Soup

Name: Ceylonese Mulligatawny Soup
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

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Ingredientes

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

Direcciones

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.