Mmm Good Mulligatawny Soup

Every year when Ross gets behind the cooking events at Flat Rock Cellars we inevitably get asked "Can I have the recipe?"  Well, this year we thought be proactive and put it up on the website for you before the event.

This year Ross and Assistant Winemaker Greg worked out a variation of this Anglo-Indian soup in order to pair something warm and hearty with our new release, the 2007 Sparkling Brut.  We found that the yeasty-ness (the wine world is great for word inventions isn't it?) and bubbles really highlighted the lovely savoury spices such as cumin, cinnamon and cloves in this recipe.

We hope you enjoy the recipe and have a great time with our Icewine Festival creation!

Mmm...Good Mulligatawny Soup

Ingredients

• 1 tablespoon ghee (clarified butter), or vegetable oil


• 1 onion, chopped


• 4 cloves garlic, minced


• 2 teaspoons grated fresh ginger


• 2 green chile peppers, chopped


• 1/4 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 2 teaspoons ground coriander seed


• 1 1/2 teaspoons ground cumin


• 1 teaspoon ground turmeric


• 4 pods cardamom, bruised


• 1 tablespoon chopped fresh curry


• 1 carrot, chopped


• 1 apple - peeled, cored, and chopped


• 1 large potato, peeled and diced


• 1 cup red lentils, rinsed, drained


• 8 cups chicken broth


• 1 tablespoon tamarind concentrate


• 2 tablespoon lemon juice


• 2 cups coconut milk


• 2 tablespoons chopped fresh cilantro

Directions

• 1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.


• 2. Add carrot, apple, potato, red lentils, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.


• 3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.


• Makes 6 servings.