Mulligatawny Soup With Toasted Spices And Nuts and music

[Guest guest]

If you have the spices you can use up your old vegi

crisper vegetables.

I like to play Ravi Shankar while this is being

prepared.

Petro

 

Mulligatawny Soup With Toasted Spices And Nuts

 

1 stick cinnamon, about 3 "

6 whole cloves

4 cardamom pods

1 teaspoon black peppercorns

1 teaspoon grated fresh ginger

2 teaspoons chopped cashews or almonds

3 cups chopped vegetables, mixture of

carrots,cauliflower, potatoes, zucchini, peppers, cut1

inch any proportion or combination

6 cups vegetable stock

1/2 teaspoon curry powder

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon unsalted butter or olive oil

salt and freshly ground black pepper

2 tablespoons chopped cilantro

 

Break the cinnamon stick into pieces. In a piece of

clean muslin or double layer of cheesecloth, wrap the

cinnamon stick, cloves, cardamom pods and peppercorns,

and tie up into a bag.

In a soup pot, combine the spice bag, ginger, nuts,

vegetables, stock and curry powder. Bring to a boil;

reduce the heat and simmer, covered until the

vegetables are tender, about 30 minutes. Remove the

spice bag, then puree the stock and vegetables in a

blender or food processor. Pass the mixture through a

fine-mesh sieve, pressing with the back of a spoon to

extract as much liquid as possible. Thin with

additional stock, if desired. Return to pot and reheat

gently.

For the seasoning, warm a small pan over moderate

heat. Add the mustard seeds, cover and cook until they

pop and turn gray. Remove the pan from the heat. Add

the cumin seeds and butter and let the spices cool.

Pour the spice seasoning into the soup, stirring to

mix. Season with salt and pepper, and garnish with

cilantro.

 

 

 

______________________________\

____

Choose the right car based on your needs. Check out Autos new Car Finder

tool.

http://autos./carfinder/