Gastronomixs

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.

Mulligatawny soup

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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.

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