Mulligatawny Soup by Catherine Abbot

This is an early example of fusion cuisine since this English dish pays homage to Indian curries.

INGREDIENTS | SERVES 8

2 tablespoons butter

2 leeks, trimmed and sliced

1 carrot, sliced

1 rib celery, sliced

1 banana pepper, minced

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon cumin

9 cups chicken broth

½ cup uncooked red lentils

1 large russet potato, diced

1 tart apple, cored and diced

1 tablespoon tamarind concentrate

1 tablespoon lemon juice

Salt and pepper, to taste

2 cups cooked chicken, shredded

1 (14-ounce) can coconut milk

½ cup minced fresh cilantro

In a large soup pot, heat butter over medium-high heat. Add leeks, carrot, celery, banana pepper, and garlic. Sauté for 5 minutes, then sprinkle curry powder and cumin over vegetables. Cook another 1 minute, stirring constantly, then add the broth.
Bring to a boil. Add lentils, potato, and apple. Reduce heat to medium and simmer 30 minutes, stirring occasionally.
Remove from heat and, working in batches, purée soup in a blender.
Return soup to pot. Add tamarind concentrate, lemon juice, salt, pepper, and chicken. Turn heat to medium; bring soup to a simmer. Stir in coconut milk; cook 5 minutes.
Remove from heat. Add cilantro and serve.