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Receta Mulligatawny Soup (Satterly)
by Global Cookbook

Mulligatawny Soup (Satterly)
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Ingredientes

  • 1/2 c. Dry chick peas
  • 1 med Onion, minced
  • 2 Tbsp. Ghee
  • 1 x Red chili, whole
  • 1 pch Cayenne pepper
  • 1 tsp Turmeric
  • 1 Tbsp. Coriander
  • 4 c. Stock
  • 1 x Salt to taste
  • 1 med Caroot, minced
  • 1 lrg Potato, cubed
  • 1 x Green bell pepper, minced
  • 1 x Tomato, minced
  • 1/2 c. Grated coconut
  • 1 c. Coconut lowfat milk
  • 2 Tbsp. Lemon juice
  • 2 tsp Cilantro/parsley

Direcciones

  1. Soak, rinse & cook chick peas. Cook for 45-60 min until soft, depending on age of the peas.
  2. In a soup pot, saute/fry the onions in the ghee for 5 min. Add in chili, cayenne, turmeric & coriander. Saute/fry for 2 to 3 min, stirring. Add in the stock & the vegetables. Simmer for 10 to 15 min. Add in the coconut, coconut lowfat milk, chick peas & cook for a further 5 min.
  3. Remove from heat & let cold for a few min. Blend well. Return to pot & add in lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.
  4. There are many variations on Mulligatawny Soup. This is mine which omits the traditional chicken stock but adds the occasionally used chick peas.