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Muligatawny Soup |
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Serves 6 to 8
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DIRECTIONS
Briefly fry the curry and cayenne in the oil and butter. Add the onions and sauté until limp. Can continue until a few pieces begin to brown. Add the coconut, garlic, tomato paste, carrots, ginger, flour and celery. Cook for 5 minutes and continue to stir. Add all but the last cup of chicken stock and gently cook for 20 to 30 minutes until vegetables are tender.
Blend to smooth texture and use the last cup of stock to clean out the blender. Add the rice and chicken and cook for 20 to 30 minutes until done. Can delay the cooking of the rice until time to serve. As usual this soup can mull in the fridge for 2 to 3 days for improvement. Salt and pepper to taste. Don't forget the lovely sprinkle of chopped cilantro. |