{"id":2487,"date":"2011-02-11T12:07:12","date_gmt":"2011-02-11T17:07:12","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2487"},"modified":"2011-02-11T12:09:57","modified_gmt":"2011-02-11T17:09:57","slug":"mulligatawny-soup","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/mulligatawny-soup\/","title":{"rendered":"Mulligatawny Soup"},"content":{"rendered":"\n
\"Mulligatawny<\/a>Mulligatawny Soup<\/div>\n

The word for this soup literally means \u201cpepper water.\u201d And with endless variations, some are prepared in a broth consistency with chunks of tasty ingredients, and others have the whole or some of the ingredients pureed to a smooth consistency. In this version the ingredients are left in their chunky state, and cooked down in a liquid of chicken stock and filtered water. Inspiration for this one comes from America’s Most Wanted Recipes, and the Soup Nazi, from Seinfeld!<\/p>\n

While the history behind the origins of this soup seems unclear, it appears that the English created this in India as a variation of a split pea soup, and called it \u201cIndian\u201d, so more likely its derivation is Anglo-Indian.<\/p>\n

\"Mulligatawny<\/a>Mulligatawny Soup, a spoonful of goodness<\/div>\n

Our variation on the famous soup is vegetarian; no meat at all, however, the protein found in this one comes from cashews and pistachios.<\/p>\n

Every bite of this soup is like taking a trip back in time, history in every serving. <\/p><\/blockquote>\n

This soup takes about 7 hours to simmer down, starting out with a gallon of water and \u00bd gallon of chicken stock. With all the ingredients you will need to start out with at least a 3 gallon stock pot to prepare this soup.\u00a0 The long simmering time not only increases the flavor profile of the soup, but it allows the volume to reduce to about one-half of the amount when you started out.<\/p>\n

\"Mulligatawny<\/a>Mulligatawny Soup, another angle<\/div>\n

Once finished, you will not be disappointed. The sweetness of this soup is amazing, as the vegetables and the little sugar added combine into a rich and flavorful spoonful every time.<\/p>\n

The chunky ingredients in this soup make for a one pot meal; all you need is some crackers or a loaf of warm crusty bread and tempered butter to accompany your steamy bowl.<\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
1<\/td>\nGallon<\/td>\nFiltered water<\/td>\n<\/tr>\n
\u00bd<\/td>\nGallon <\/td>\nChicken stock<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nMini potatoes, skin-on<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nCarrots, diced<\/td>\n<\/tr>\n
3<\/td>\nCups<\/td>\nEggplant, diced<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nOnions, diced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nCorn kernels<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nRoasted red peppers, diced<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nTomato sauce<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nPistachio nuts, shelled<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nCashews, roasted<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nItalian parsley, chopped<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nLemon juice<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nSugar<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nCurry powder<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nBlack pepper<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nThyme<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nMarjoram<\/td>\n<\/tr>\n
1<\/td>\nPinch<\/td>\nNutmeg<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nBay leaves<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nCombine all the ingredients into a 3-gallon stock pot and bring to a boil.<\/td>\n<\/tr>\n
2.<\/td>\nReduce the heat to a simmer and continue to simmer un-covered over low heat for 5 to 6 hours or until the soup has reduced to half the volume and is thick. Stir periodically to prevent the ingredients from sticking to the bottom of the pot while simmering. <\/td>\n<\/tr>\n
3.<\/td>\nAllow to cool then refrigerate overnight for the flavors to marry.<\/td>\n<\/tr>\n<\/table>\n

To Serve: <\/strong>Remove the bay leaves and warm up portions as needed.
\n Yield: <\/strong>Approximately 20 8-ounce portions<\/p>\n

\"Mulligatawny<\/a>Mulligatawny Soup<\/div>\n
\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Every bite of this soup is like taking a trip back in time, history in every serving<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,97],"tags":[1355,433,2051,261,360,149,7,1352,113,1081,2047,1494,1488,1290,111,1552,1490,2056,579,1703,1702,317,154,2049,1704,1701,94,2052,855,596],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t