Jan 1, 2010

2010: The year we make Mulligatawny.



Everybody who tastes this amazing soup that I pilfered from the actual Soup Nazi (via Top Secret Recipes) wants the low-down. It's a total no-brainer that never fails to please.

4 quarts water
6 cups chicken (or vegetable) stock
2 potatoes
2 carrots
2 celery stalks
2 cups eggplant
1 onion
1 cup corn
2/3 cup jarred roasted red peppers (or just use the whole jar)
1/2 cup tomato sauce
1/2 cup pistachios
1/2 cup cashews
1/2 cup Italian parsley
1/4 cup lemon juice
1/4 cup butter
2 tbs. sugar
1/2 tsp. curry powder (add more if you want to kick it up a notch)
1/2 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. nutmeg

Dice vegetables, put everything in a large stockpot, bring to a boil, reduce heat and simmer 4-5 hours until reduced by half. Serve with bread and a bad attitude.

Oh yeah, here's the clip.

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