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  • Danielle McEachern

    British Bites: Mulligatawny Soup. Leave out chicken thighs; increase sweet potatoes & lentils, use homemade veggie broth. Dollop of mango chutney. ;)

  • Heather Vanhoose

    Mulligatawny Soup | Serious Eats : Recipes

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Mulligatawny | The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. —Madhur Jaffrey, author of Curry Nation (Ebury, 2012) | From: saveur.com

A pinner said: Mushroom Soup - we've made this TWICE this week. I am not kidding when I say this is to die for.

borsch 2 lbs beets (5 without tops scrubbed) 2 cups low sodium chicken stock (homemade) 1 cup sour cream 1 cup plain whole-milk yogurt 1 tbsp fresh lemon juice 1 tbsp coarse salt 1 english cucumber (peeled and cut into 14 inch dice) 2 tbsps fresh dill (finely chopped, 8 small sprigs for garnish) freshly ground pepper Tzatziki

Chicken and Chilies White Cream Soup- a hearty chicken and rice #soup flavored with green chilies and seasonings! Perfect Fall Dinner! www.shugarysweets...

Beefy Nacho Soup - ready in under 30 minutes!

Sopa de Albóndigas de Pollo - We grew up having what we called "meatball soup" only to find later it had the more exotic name "Sopa de Albóndigas" Ours was always beef but I am going to try this chicken version soon.

gazpacho, Andalucian-style... one of my favorite summer dishes, reminiscent of my host madre's in Sevilla. mmmmmm

Think of the best chicken soup you've had: steaming hot, rich, comforting, and soul-satisfying to the core. Now add to that the complex fragrance of fresh Thai herbs like lemongrass, galangal, a sweet shallots. And wait, we're not done yet! To that base, add a big fat pinch of warm Northern Thai spices and you're starting to get an idea of what yum jin gai is all about.

20-Minute Thai Red Curry Noodle Soup. I used shrimp instead of chicken (parboiled them quickly and took them out before they overcooked), added half a can of coconut milk, used egg noodles, and topped with blanched baby bok choy. SOOOO GOOOOOOOOOD!