The Soup Nazi's Indian Mulligatawny Soup Recipe - CookEatShare

Name: The Soup Nazi's Indian Mulligatawny Soup Recipe - CookEatShare
Ingredients: 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

"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…..."

INGREDIENTS

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4 quart water - (16 c.)

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6 c. chicken stock

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2 x potatoes peeled, sliced

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2 x carrots peeled, sliced

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2 x celery stalks with tops

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2 c. peeled diced eggplant - (abt 1/2 eggplant)

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1 med onion minced

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1 c. frzn yellow corn

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2/3 c. diced canned roasted red pepper

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1/2 c. tomato sauce

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1/2 c. shelled pistachios

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1/2 c. roasted cashews

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1/2 c. minced fresh Italian parsley

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1/4 c. lemon juice

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1/4 c. butter

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3 Tbsp. sugar

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1/2 tsp curry pwdr

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1/2 tsp freshly-grnd black pepper

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1/4 tsp thyme

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1 x bay leaf

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1 dsh marjoram

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1 dsh nutmeg

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