Indian Mulligatawny

Recipe Ingredients

4		Water - (16 cups)
6 cups	1422ml	Chicken stock
2		Potatoes - peeled, sliced
2		Carrots - peeled, sliced
2		Celery stalks with leaves - sliced
2 cups	292g / 10oz	Diced peeled eggplant
		(abt 1/2 of an eggplant)
1		Onion - chopped (medium)
1 cup	62g / 2.2oz	Frozen yellow corn
2/3 cup	97g / 3.4oz	Diced canned roasted red pepper
1/2 cup	118ml	Tomato sauce
1/2 cup	118ml	Shelled pistachios
1/2 cup	118ml	Roasted cashews
1/2 cup	73g / 2.6oz	Chopped fresh Italian parsley
1/4 cup	59ml	Lemon juice
1/4 cup	49g / 1.7oz	Butter
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Thyme
1		Bay leaf
1		Marjoram
1		Nutmeg
		Salt - to taste

Recipe Instructions

Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4 to 5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have a thick consistency.

Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Because of the reduction of this soup the salt in the stock may be enough so do not add additional salt until the soup has reduced.

This recipe yields 4 to 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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