Mulligatawny soup
This soup was introduced to Ireland by Irish soldiers who served in the British army in India and has since become a part of traditional Irish cuisine.
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Ingredients
|
1 |
|
onion, finely diced (brunoise) |
|
1 |
|
carrot, finely diced (brunoise) |
|
1 |
|
parsnip, finely diced (brunoise) |
|
1 |
stalk |
celery, finely diced (brunoise) |
|
3 |
cloves |
garlic |
|
1 |
cm |
ginger, grated |
|
2 |
tsp |
madras curry powder |
|
½ |
tsp |
ground cayenne pepper |
|
1.5 |
litre |
chicken stock |
|
200 |
g |
chicken thighs |
|
150 |
g |
orange lentils (masoor dal) |
|
4 |
tbsp |
almond slivers |
|
100 |
ml |
milk |
|
1 |
|
lemon |
|
1-2 |
tbsp |
mango chutney |
|
1 |
|
apple, finely diced (brunoise) |
|
2 |
tbsp |
sultana raisins, soaked |
|
1 |
tbsp |
coriander, chopped |
Preparation method
- Bruise the cloves of garlic.
- Gently fry the vegetable brunoise with the garlic for ten minutes until soft, but don't let them brown.
- Add the madras curry powder, ginger, and the ground cayenne pepper and fry briefly.
- Pour the chicken stock over the vegetables.
- Add the lentils and the chicken thighs and bring to the boil gently. Simmer for 35 minutes until the lentils start to fall apart.
- Soak the almond slivers in the milk.
- Remove the chicken from the soup and pull the meat.
- Add the almond slivers and milk to the soup.
- Purée the soup with a hand-held blender or in the blender.
- Season the soup to taste with lemon juice, pepper, and salt.
- Serve with the pulled chicken, mango chutney, raisins, apple, and chopped coriander.
Serving suggestions
- Serve the soup with basmati rice.
- Serve the soup with toasted almond slivers.
- Serve the soup with full-fat yoghurt that you stir through the soup or use as a topping.