Mulligatawny Soup

Sentry Insurance's @1800 Restaurant Shares Another Tasty Recipe

Do you want to try something different this New Year’s Eve? David Hayes, @1800’s Culinary Team Member, says this recipe for Mulligatawny soup will be a sure-fire hit with your dinner guests.

Mulligatawny Soup               serves 4

4Tbsp   Canola Oil
12 oz     Skin on Chicken, (about ½ a chicken)
1             White Onion
1             Carrot
1             Turnip
1Tbsp   Curry Powder
4             Cloves
6             Black Peppercorns, crushed
¼ cup    Red Lentils
1 Qt       Chicken Stock
¼ cup    Golden Raisins

Directions:

Peel the carrot and turnip and chop into ¼ inch cubes along with the onion.  In a large pot heat the oil over medium high heat, and brown the chicken; be sure that the oil is hot and the chicken is dry as this will help to keep it from sticking.  Once it is browned on all sides remove from the pan and let rest on a plate.

Add the onion, carrot, and turnip to the pot and cook until they begin to develop some color, stir in the curry powder, cloves and peppercorns.  Cook for a minute or two and add the lentils.

Pour the stock into the pot, and bring it to a boil.  Then add the golden raisins and chicken, with any liquid from the plate, and simmer gently for and hour and 15 minutes.

Remove the chicken, discard the skin and bones, and chop the chicken into bite size pieces, and return to the soup, season as needed with salt and pepper and serve.

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