Soup Nazi's Indian Mulligatawny Soup - Todd Wilbur

4.6 Stars by 28 Reviewers
Cook Time: 5 hours 30 minutes
Calories: 458
Yields: 4 to 6 servings
Conversion Chart: Here >>

Chef's Notes:
Because of the extreme reduction, I found that the salt in the chicken broth was enough for the recipe. However, if you use a low-sodium broth, you may need to add a little salt to the soup.

Ingredients:
4 quarts water (16 cups)
6 cups chicken broth
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery
2 cups peeled and diced eggplant (about ½ of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn kernels
2/3 cup diced canned roasted red pepper
½ cup tomato sauce
½ cup shelled pistachios
½ cup roasted cashews
½ cup chopped fresh Italian parsley
¼ cup lemon juice
¼ cup (½ stick) butter
3 tablespoons granulated sugar
1 teaspoon curry powder
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 bay leaf
pinch dried marjoram
pinch ground nutmeg


Procedure:
1. Combine all the ingredients in a large pot and place over high heat.

2. Bring to a boil, then reduce the heat and simmer for 3 to 4 hours, or until the soup has reduced and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become rounded as they fall apart, and the nuts will soften. Serve hot.



Restaurant: Soup Nazi headquarters (Soup Kitchen International)
Recipe Type: Copycat
Submitted By: Todd Wilbur - Recipe Giveaway 1/26/2014
Book: "Top Secret Recipes Unlocked"
Book Author: Todd Wilbur
Publisher:
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.topsecretrecipes.com/Soup-Nazis-Indian-Mulligatawny-Soup-Recipe.html

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