Emeryl Mulligatoni Soup

Emeril Mulligatoni Soup – A Detailed recipe cooking. Time: 1 hour. Difficulty: Easy Quantity: 3 L The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 700 gr. diced skinless chicken thighs and bones
• 1 tbsp. peeled and diced Yukon potatoes Gold
• 1 tbsp. peeled and diced sweet potatoes
• 1 tbsp. dry red lentils
• 3/4 Art. diced zucchini zucchini
• 3/4 Art. diced yellow zucchini
• 1 tbsp. peeled and peeled and chopped tomatoes
• 4 tbsp. l ghee or ghee butter
• 2 tbsp. l spice mixes Garam Masala
• 1 and 3/4 tsp salt
• 2 tbsp. diced onions
• 2 tbsp. l chopped garlic
• 1/2 tbsp. diced small carrots
• 1/2 tbsp. diced celery
• 2 tbsp. l chopped ginger
• 2 tbsp. peeled and diced Granny Smith apples
• 6 tbsp. chicken or beef broth
• 3/4 tsp ground black pepper
• 1 tbsp. young spinach (tamp tightly)
• 1 can (400 gr.) Unsweetened coconut milk

For submission:

• 1 tbsp. l cider vinegar
• 3 tbsp. boiled white basmati rice
• 1/2 tbsp. roasted and chopped cashew nuts
• 1/4 Art. chopped fresh cilantro leaves

Recipes with similar ingredients: chicken thighs, carrots, celery, ginger root, onions, garlic, sweet potatoes (sweet potato), apples, garam masala, lentils, zucchini, yellow zucchini, spinach, tomatoes, coconut water, apple cider vinegar, basmati rice, nuts cashew, cilantro, ghee oil

Recipe preparation:

1. Place a saucepan of 4-5 liters on medium heat. and put in her ghee butter. While it is warming, season the chicken with Garam Masala and 1/4 tsp salt. When the oil is warm, put the chicken and cook, often turning over, until golden brown and the appearance of aroma, 6-8 minutes Put the chicken on a plate and give cool off.
2. While the chicken cools, put onions, carrots in a hot pan and celery and fry before caramelization, about 4-5 minutes. Add garlic, ginger, apples and sauté until apples are caramelized, about 7-8 minutes. Put the potatoes in the pan, sweet potatoes and lentils, pour 4 tbsp. chicken stock. Increase the heat to high and bring the soup to a boil. Reduce fire and boil the soup at low boil until soft potatoes, about 10 minutes Add the chicken remaining 1.5 tsp. salt, pepper, the remaining 2 tbsp. chicken stock, zucchini zucchini, yellow zucchini, spinach, coconut milk and tomatoes.
3. Continue to boil the soup at low boil until the lentils and the chicken will not become soft, another 10-15 minutes. Remove the pan from the heat and add apple cider vinegar. Try it and add if necessary spices. For serving, put 1/4 tbsp. rice in a heated bowl, pour 250 ml. soup, sprinkle a tablespoon of cashew nuts and 2 hours. l cilantro.