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Receta The Soup Nazi's Indian Mulligatawny Soup
by Global Cookbook

The Soup Nazi's Indian Mulligatawny Soup
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Ingredientes

  • 4 quart water - (16 c.)
  • 6 c. chicken stock
  • 2 x potatoes peeled, sliced
  • 2 x carrots peeled, sliced
  • 2 x celery stalks with tops
  • 2 c. peeled diced eggplant - (abt 1/2 eggplant)
  • 1 med onion minced
  • 1 c. frzn yellow corn
  • 2/3 c. diced canned roasted red pepper
  • 1/2 c. tomato sauce
  • 1/2 c. shelled pistachios
  • 1/2 c. roasted cashews
  • 1/2 c. minced fresh Italian parsley
  • 1/4 c. lemon juice
  • 1/4 c. butter
  • 3 Tbsp. sugar
  • 1/2 tsp curry pwdr
  • 1/2 tsp freshly-grnd black pepper
  • 1/4 tsp thyme
  • 1 x bay leaf
  • 1 dsh marjoram
  • 1 dsh nutmeg

Direcciones

  1. Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4 to 5 hrs or possibly till soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili.
  2. Stir occasionally for the first few hrs, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve warm.
  3. This recipe yields 4 to 6 servings.
  4. NOTES : Because of the extreme reduction, the salt in the chicken stock may be sufficient for the recipe. However, if you use a stock which isn't so salty, you may find you need to add in extra salt to the soup.