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Receta Ceylonese Mulligatawny Soup
by Global Cookbook

Ceylonese Mulligatawny Soup
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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

  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.