Mike’s Brain

The recipe calls for 4 quarts H20 + 6 cups chicken stock — That seemed like a lot, so I used 4 quarts liquid total.

This goes so fast we usually make a double batch.

Seinfield Mulligatawny Soup Clone Recipe

Be sure when you make this soup that you let it simmer for at least two hours until the soup reduces substantially. The soup will darken as the flavors intensify, the potatoes wil begin to fall apart and the nuts will soften.

4 quarts water (see notes above)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 tablespoon curry powder
1/2 tablespoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingrediants in a large pot over high heat.

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

Extra salt isn’t needed, depending on chicken stock.

Tags:   mulligatawny · soupNo Comments